Clear cauliflower and blue cheese soup - how to get it clear I am trying to recreate a Cauliflower and Blue Cheese soup I had many years ago (at a ski resort - the private chef wouldn't tell/sell me the secret recipe).

All the recipes I have tried end up being thick cauliflower 'glue'. They're more towards a paste/sauce dish rather than liquid soup side I am trying to reproduce.

Donna Hey's
Food.com's
HealthyFoodGuide, etc etc

Essentially the Cauliflower must be blended or perhaps grated because the soup is a slightly yellowish transparent colour with 1 to 2mm bits of cauliflower swimming.

I have a gut feeling the chef must have somehow used the Cauliflower in a broth method.

Basically I am asking how would you make a dish so it ends up as a nice clear watery soup dish that is cauliflowered and blue cheese flavoured not as a liquid paste?
If it is clear, it must be broth-based, with the cauliflower being reserved for another purpose, I would assume that a light sprinkling of perhaps less cooked cauliflower is used (rather than the cauliflower used for the broth) so that it retains its shape while sprinkled in the soup.