Cauliflower and roquefort soup
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Cauliflower and roquefort soup
  Cauliflower    Soups    Vegetables    Cheese  
Last updated 6/12/2012 1:00:47 AM. Recipe ID 24010. Report a problem with this recipe.
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      Title: Cauliflower and roquefort soup
 Categories: Soups, Cheese, 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.
  
  Makes 4 to 6 servings.
  
  Posted by Alison Meyer. Courtesy of Fred Peters.
 




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Recipe ID 24010 (Apr 03, 2005)

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