2 -3 tablespoons butter
1 cup chopped leek
5 -6 cups chopped cauliflower
3 1/2 cups chicken or 3 1/2 cups vegetable stock
1/2 cup half-and-half
2 -3 tablespoons chopped fresh tarragon
5 -6 ounces crumbled blue cheese
salt and pepper

Slowly cook leeks in butter until tender. Add cauliflower and stock. Simmer until very tender, 12-15 minutes. Puree.
Add half-and-half and half of the tarragon. Simmer 3-4 minutes.
Stir in half the cheese, salt and pepper. Serve with more blue cheese and tarragon on top.

source: Anne Dirks, Spiral Natural Foods