Cauliflower and Roquefort Soup

A rich, creamy vegetarian soup thickened with egg yolks. The Roquefort imparts a subtle tang where as stilton will give a stronger flavour.

CAULIFLOWER AND ROQUEFORT SOUP
Serves 4-6

INGREDIENTS:
4 tbsp margarine
1 medium onion, chopped
1 lb (450g) cauliflower, chopped
1 large potato, peeled and diced
2 pts (1litre) vegetable stock
2 tbsp fresh snipped chives
½ tsp herbs de Provence
A few drops of hot pepper sauce
Salt and pepper to taste
8 fl.oz (236ml) double cream
2 egg yolks, at room temperature
3 tbsp brandy or rum
6 oz (170g) Roquefort or Stilton cheese
Croutons for garnish
Chives for garnish

METHOD:
Melt margarine in a large saucepan and sauté the onions, over a low heat, until tender. Adjust the heat to medium, add the cauliflower and potato and cook, stirring constantly, for 2 to 3 minutes.
Add the stock, chives, herbs de Provence and hot sauce. Season to taste.
Bring to the boil, then reduce to a simmer, cover and cook, stirring occasionally, for about 10 minutes, or until the vegetables are tender.
Remove from heat. Purée in batches in a blender or food processor, then return to the saucepan.
In the blender or food processor, combine the cream, yolks and brandy and blend until smooth.
With the blender running, add 1 cup of the hot soup in a narrow stream, and blend until smooth.
Return the cream mixture to the remaining soup in the saucepan, add half the Roquefort or stilton, and cook, stirring constantly, until the cheese melts. Do not allow to boil. Remove from heat and check the seasoning.
Serve immediately, garnished with toasted croûtons, the remaining cheese and chives.