Subj : National Soup Month - 2
To : All
From : Dave Drum
Date : Sun Jan 08 2023 15:15:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cauliflower & Roquefort Soup
Categories: Soups, Cheese, Vegetables, Booze, Poultry
Yield: 5 Servings
60 g Butter
1 md Onion; chopped
1 md Cauliflower
1 lg Boiling potato
1 l Chicken broth
2 tb Snipped chives
1/2 ts Herbes de Provence
Few drops liquid pepper
- seasoning
237 ml Heavy cream
2 lg Egg yolks; room temp
30 ml Armagnac *
227 g Roquefort; crumbled
Chives; garnish
From Food and Wines of France, Inc.
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 355mL mixture in food processor or blender in
batches; return to pan.
In a small bowl, blend cream, yolks and Armagnac; add 235mL
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.
* I substituted some Laird's Applejack which I had on
hand.
Makes 4 to 6 servings.
Courtesy of Fred Peters.
From:
http://www.recipesource.com
Uncle Dirty Dave's Kitchen
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... "A wedding ring doesn't put a zipper on anything." -- Uncle Dirty Dave
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