Cream of cauliflower soup(and cauliflower cheese soup)

5      tablespoons   unsalted butter
   1      whole         leek -- rinsed,  minced
   1      medium        onion -- chopped
   1      whole         carrot -- peeled and minced
   1      teaspoon      dried tarragon
     1/2  teaspoon      dried thyme
     1/4  cup           all-purpose flour
   1      cup           dry white wine
   6      cups          chicken stock
                        salt and pepper
   1      head          cauliflower
                        steamed til barely tender, in sm flowerets
   1      cup           milk
   1      cup           heavy cream
                        VARIATION
   2 1/2  cups          Swiss cheese -- grated

1.  Melt the butter in a stockpot over medium-high heat.  Add the leek,
onion and carrot and cook, stirring occasionally, for 10 minutes.  Stir in
the tarragon and thyme and cook 1 minute longer.
2.  Add the flour and cook, stirring constantly, for 1 minute.  Reduce the
heat to medium and gradually stir in the wine and chicken stock.  Season
the soup with salt and white pepper and add the cauliflower flowerets.
Simmer the soup uncovered, stirring occasionally for 30 minutes.
3.  Puree the soup in batches in a blender and return to the pot.  Stir in
the milk and cream.  Gently heat just until heated through.  Serve hot.
Makes 2 1/2 quarts.

Variation: Cauliflower Cheese
Stir cheese into soup after milk and cream have been added and heat until
the cheese is melted.