Cream of Cauliflower and Roquefort Soup (L'Academie de Cuisine)
From: Chris Shenton plagiarized from Francois Dionot (LAdC)
Date: 2003-10-19

We took a weekend cooking class at Mercersberg Inn with L'Academie de
Cuisine's founder, Francois Dionot . Lots of hands-on cooking,
instruction, and honest feedback in a great setting. This recipe is
plagiarized from his handouts, with my annotations based on making it
again at home.

Though humble sounding, the cauliflower comes through and the zing
provided by roquefort custard served in the soup is a treat. Not
terribly hard to produce, though we realized that recipes by chefs are
meants as guides only: you have to think, improvise, taste, and adjust
continuously. ("Needs more salt!" --Dionot)

See the flan recipe nearby.

1 	large 	Onion, sliced
2 		Leeks, white part only, sliced
2 		Shallots, sliced
2 	cloves 	Garlic, sliced
2 	oz 	Butter
1 	small head 	Cauliflower, cut up
2-6 	cups 	Chicken Stock, enough to cover cauliflower in pot
		Sea Salt and Pepper

Saute Onion, Leeks, Shallot and Garlic gently until tender and translucent.

Add Cauliflower. Season with Salt and Pepper. Cover with Stock: you
should have enough to just cover the cauliflower -- don't fixate on
the number of cups. Simmer for 20 minutes.

Blend soup in batches in a blender; it should be as thick as a thin
cream of ... soup; add stock if it's too thick. Be careful! When you
turn on the blender it will whip in air which will expand rapidly in
the hot soup and blow the lid off and explode all over you. Cover lid
with dish towel and hold tight. Start mixer very slowly and/or pulse
to whip in air slowly; once incorporated, turn up the speed and blend
until smooth.

Spoon soup into heated bowls. Add a custard disc to each bowl. Garnish
(I like the color of a sprinkle of paprika).