- -- Recipe via Meal-Master (tm) v8.02
Title: CAULIFLOWER AND ROQUEFORT SOUP
Categories: Soups/stews, Cheese/eggs, Vegetables
Yield: 4 servings
4 tb (1/2 stick) butter
1 md Onion, chopped
1 md Cauliflower
1 lg Boiling potato
1 qt Chicken broth
2 tb Snipped chives
1/2 ts Herbes de Provence
Few drops liquid pepper
1 c Heavy cream
2 Egg yolks, room temperature
2 tb Armagnac
1/2 lb Roquefort, crumbled
From Food and Wines of France, Inc.
Chives for garnish
Melt butter in large, heavy Dutch oven over moderately
high heat and saute onion for 1 minute; cover; sweat
for 10 minutes. Meanwhile, halve and core the
cauliflower. Reserve some flowerets and chop
remainder to total about 6 cups. Peel and dice
potato. Add cauliflower and potato to Dutch oven;
cook, stirring, for 1 minute. Add chicken broth,
chives, Herbes de Provence and red pepper seasoning.
Bring to boil; cover; lower heat and simmer for 10
minutes, or until vegetables are just tender. Cool
slightly. Puree all but 1 1/2 cups mixture in food
processor or blender in batches; return to pan. In a
small bowl, blend cream, yolks and Armagnac; add 1 cup
of the hot soup, beating constantly with wire whip.
Return to pan; add half of crumbled Roquefort. Heat
very slowly, stirring constantly, until cheese melts
and soup thickens slightly. Do not allow soup to
boil. Garnish soup with reserved cauliflowerets,
crumbled Roquefort and chives.
4 to 6 servings.
Posted by Alison Meyer. Courtesy of Fred Peters. --