Ever since the cold, soggy day in Edinburgh when I first tasted this soul-satisfier at a restaurant, I knew I would have to replicate it at home. Made with fresh-from-the-harvest cauliflower and leeks, tarragon snipped from a back-porch pot, and Organic Valley blue cheese, the soup transports me right back to sunny--er, soggy--Scotland.
Melt butter in pot over medium-low heat. Add leeks; cook until tender. Add cauliflower and enough stock to barely cover cauliflower; simmer until cauliflower is tender, 12-15 minutes.
Coarsely puree the solids with a little of the liquid. Re-combine solids and liquid in the pot. Stir in half-and-half, plus half the tarragon. Simmer slowly 3-4 minutes. Stir in half the cheese; season with salt and white pepper to taste. Ladle soup into bowls, sprinkling some of the remaining blue cheese and tarragon over each one.
Copyright by Terese Allen
Thanks for sharing with us, Lucia! We are so glad you love this recipe. Enjoy!