Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Unsalted butter

  2. 2 tablespoons 30ml Yellow onions - thinly sliced (large)

  3. 1 teaspoon 5ml Minced garlic

  4. 3 lbs 1362g / 48oz Yukon Gold potatoes - peeled, and Cut into 1" chunks

  5. 1 teaspoon 5ml Salt

  6. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  7. 1/8 teaspoon 0.6ml Cayenne

  8. 1 Bay leaf

  9. 4 cups 948ml Chicken stock

  10. 1 cup 237ml Light cream

  11. 1/2 cup 118ml Heavy cream

  12. 1 cup 237ml Crumbled Roquefort

  13. 2 teaspoons 10ml Chopped fresh thyme

  14. 2 tablespoons 30ml Tawny Port

  15. 6 Bacon - cooked, crumbled Blue Cheese and Walnut Crumpets

  16. 5 oz 142g Roquefort - crumbled

  17. 5 teaspoons 25ml Unsalted butter

  18. 4 teaspoons 20ml Tawny Port

  19. 7 teaspoons 35ml Chopped walnuts

  20. 1/8 teaspoon 0.6ml Salt

  21. 8 Crumpets or English muffins - split

  22. 16 Walnut halves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large saucepan, melt the butter over medium-high heat. Add the onions and cook, stirring, until just beginning to caramelize, about 10 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes, salt, pepper, cayenne, and bay leaf, and cook, stirring, for 3 minutes. Add the stock and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the potatoes are tender, about 25 to 30 minutes. Remove and discard the bay leaf. Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor, until smooth. Add the light and heavy creams, and stir well to blend. Gently reheat and barely simmer, being careful not to boil. Add 3/4 cup of the cheese, the thyme, and Port, and whisk until the cheese is just melted. Adjust the seasonings, to taste. Ladle the soup into bowls, and top each with some of the remaining 1/4 cup of cheese and the crumbled bacon. Serve immediately with the Blue Cheese and Walnut Crumpets. Blue Cheese and Walnut Crumpets: In a bowl, cream together the cheese and butter. Add the Port, walnuts, and salt, and mix until creamy. Lightly toast each crumpet or muffin half. Spread about 1 heaping tablespoon of the cheese mixture onto each of the 16 crumpet or muffin halves and top each with half a walnut. Toast until just bubbling. Serve immediately with the Potato, Onion, and Roquefort Soup. This recipe yields 8 servings.


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