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