Cooking Index - Cooking Recipes & IdeasPotato, Onion, And Roquefort Soup Recipe - Cooking Index

Potato, Onion, And Roquefort Soup

Courses: Soup
Serves: 8 people

Recipe Ingredients

3 tablespoons 45mlUnsalted butter
2 tablespoons 30mlYellow onions - thinly sliced (large)
1 teaspoon 5mlMinced garlic
3 lbs 1362g / 48ozYukon Gold potatoes - peeled, and
  Cut into 1" chunks
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper
1/8 teaspoon 0.6mlCayenne
1   Bay leaf
4 cups 948mlChicken stock
1 cup 237mlLight cream
1/2 cup 118mlHeavy cream
1 cup 237mlCrumbled Roquefort
  = (or other creamy blue cheese)
2 teaspoons 10mlChopped fresh thyme
2 tablespoons 30mlTawny Port
6   Bacon - cooked, crumbled
  Blue Cheese and Walnut Crumpets
5 oz 142gRoquefort - crumbled
  = (or other creamy blue cheese)
5 teaspoons 25mlUnsalted butter
4 teaspoons 20mlTawny Port
7 teaspoons 35mlChopped walnuts
1/8 teaspoon 0.6mlSalt
8   Crumpets or English muffins - split
16   Walnut halves

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.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E43) - from the TV FOOD - NETWORK

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