Olive oil
3 celery stalks, diced
1 large onion, diced
3-4 garlic cloves, minced
4 1/2 cups chicken stock
1 large head cauliflower, cored and chopped
1/2 cup dry white wine
1 Tbls fresh lemon juice
2 tsp Worcestershire sauce
2 tsp cracked anise seed or ground fennel
2 tsp dried thyme
2 tsp hot sauce
1 cup blue cheese, crumbled
2 cups heavy cream
optional: bacon, sliced and cooked until crisp
Heat oil in stock pot over medium high heat. Saute celery and onion for 5 minutes, or until slightly tender. Add garlic and saute for an additional 1 minute. Stir in stock, cauliflower, and next 6 ingredients ending with hot sauce. Bring to a boil, reduce heat, and simmer for approximately 15 minutes or until cauliflower is fork tender.
Remove approximately half the soup and puree until smooth, returning to the pot after blending. Stir in blue cheese and cream. Stir until cheese is melted and soup is slightly thickened.
Serve with a sprinkling of crisp bacon.
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