Ingredients:

Soup:
1T olive oil
1 onion, chopped
2 garlic cloves, minced
1 large cauliflower, roughly chopped
1 apple, peeled and chopped
4 cups chicken or vegetable stock
1/2 cup half & half
salt & pepper

Red Pepper Purée:
1 red bell pepper, seeded and chopped
1 shallot
1 T olive oil
1 cup chicken or vegetable stock

Blue Cheese

What you do:
In a large sauce pan, add oil and sauté onion and garlic until soft. Add the cauliflower, apple and chicken stock, and bring to a simmer. Reduce heat and simmer for about 15 minutes, until the cauliflower is very tender. Remove from heat and purée. Add cream, and stir until blended.

For the Red Pepper Purée:
Heat oil in a skillet and sauté shallot and pepper until soft. Purée with the stock.

Crumble blue cheese in the bottom of each bowl prior to adding soup. Season with salt and pepper to taste. Drizzle Red Pepper Purée and serve.