Blue Cheese Cabbage Cream Soup

I traveled up to Omaha a few times this past fall and my colleague, Lisa Thomas, took me to a bistro that has become my favorite.  Taxi's offers this outstanding cream soup which combines blue cheese, cabbage and caraway seeds.  We unsuccessfully asked for the recipe but after trying it a few times, I think I got close.
I would love to have them view my recipe to see just how close I got.  Share with your friends, everyone and hopefully it will make it to the chef at Taxi's.

Blue Cheese Cabbage Cream Soup 4 main servings or 8 cups as an appetizer
6 cups of green cabbage, chopped to bite-sized pieces
2 cloves garlic, minced
1 medium onion, chopped
1 TBSP caraway seeds
1 TBSP olive oil
1 TBSP sea salt
1 TSP  white pepper
Place these ingredients in a stock or soup pot on medium heat, with a cover. Saute and sweat the cabbage and onions until tender, about 15 minutes.

Then add 4 TBSP flour, (I used oat bran flour for the gluten free choice)
Stir the ingredients until thick.

Add 2 cups chicken broth and 1 quart 1/2 & 1/2, slowly and alternating, to make a creamy béchamel sauce. Simmer to thicken.

Then add 3 to 4 oz. crumbled blue cheese.  Simmer and stirring constantly until melted.
Ladle into bowls and enjoy!