Cauliflower And Roquefort Soup

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

-seasoning

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. --