1 HEAD CAULIFLOWER, CUT INTO SMALL PIECES
1/2 STICK BUTTER
1 LEEK, WHITE AND PALE GREEN PARTS ONLY, CLEANED AND SLICED
1 CUP OF CELERY, CHOPPED
1/4 CUP FLOUR
3 CUPS CHICKEN BROTH
1 CUP WHOLE MILK
4 OZ. BLUE CHEESE, CRUMBLED
1/2 WALNUTS, ROASTED, CHOPPED
1/2 CUP FRESH PARSLEY, CHOPPED

1. 1. Boil a handfull of the smaller cauliflower florets in boiling water until just tender, about 3 minutes, drain and set aside.
2. 2. Melt butter in a dutch oven over medium-high heat. Stor in chopped leek, celery, and the rest of the cauliflower. Sprinkle flour over the top and stir.
3. 3. Pour in broth and milk and bring to a boil. Reduce to a simmer, cover the pot and cook until cauliflower is very tender about 25 minutes.
4. 4. If you have an immersion blender, carefully blend the soup mixture until smooth. If not, transfer in batches to a regular blender and blend that way.
5. 5. Add cheese and stir over medium heat until blended.
6. 6. Divide soup among bowls. Garnish with reserved cauliflower florets, chopped walnuts, and fresh parsley. Serve at once

by Joan