- Exported from MasterCook II
CAULIFLOWER AND ROQUEFORT SOUP
Recipe By :
4 Preparation Time :
Categories : Soups Cheese/Eggs
Vegetables
Amount Measure Ingredient -- Preparation Method -- -- --
4 tbsp (1/2 stick) butter
1 med Onion -- chopped
1 med Cauliflower
1 lg Boiling potato
1 qt Chicken broth
2 tbsp Snipped chives
1/2 tsp Herbes de Provence
Few drops liquid pepper -- seasoning
1 c Heavy cream
2 Egg yolks -- room temperature
2 tbsp 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 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.
