---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups/stews, Cheese/eggs, Vegetables
       Yield: 4 servings
       4 tb (1/2 stick) butter
       1 md Onion, chopped
       1 md Cauliflower
       1 lg Boiling potato
       1 qt Chicken broth
       2 tb Snipped chives
     1/2 ts Herbes de Provence
            Few drops liquid pepper
       1 c  Heavy cream
       2    Egg yolks, room temperature
       2 tb Armagnac
     1/2 lb Roquefort, crumbled
   From Food and Wines of France, Inc.
   Chives for garnish
   Melt butter in large, heavy Dutch oven over moderately
   high heat and saute onion for 1 minute; cover; sweat
   for 10 minutes.  Meanwhile, halve and core the
   cauliflower.  Reserve some flowerets and chop
   remainder to total about 6 cups.  Peel and dice
   potato.  Add cauliflower and potato to Dutch oven;
   cook, stirring, for 1 minute. Add chicken broth,
   chives, Herbes de Provence and red pepper seasoning.
   Bring to boil; cover; lower heat and simmer for 10
   minutes, or until vegetables are just tender. Cool
   slightly. Puree all but 1 1/2 cups mixture in food
   processor or blender in batches; return to pan.  In a
   small bowl, blend cream, yolks and Armagnac; add 1 cup
   of the hot soup, beating constantly with wire whip.
   Return to pan; add half of crumbled Roquefort.  Heat
   very slowly, stirring constantly, until cheese melts
   and soup thickens slightly.  Do not allow soup to
   boil. Garnish soup with reserved cauliflowerets,
   crumbled Roquefort and chives.
   Makes 4 to 6 servings.
   Posted by Alison Meyer. Courtesy of Fred Peters.