EMERIL LAGASSE'S POTATO, ONION & ROQUEFORT SOUP
This such an amazing recipe that I couldn't resist sharing it with those of us who really enjoy a simple but complex taste combination. It will freeze well if you are a once a month cook
Provided by TishT
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 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 until smooth.
- Add the light and heavy creams, and stir well to blend.
- Gently reheat and barely simmer; 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.
- Top each serving with some of the remaining 1/4 cup of cheese and the crumbled bacon.
Nutrition Facts : Calories 388.8, Fat 20, SaturatedFat 11.1, Cholesterol 59.3, Sodium 539.2, Carbohydrate 44.3, Fiber 3.8, Sugar 5.3, Protein 8.5
ROQUEFORT SOUP
This is something so different then you normal soup. I love this, as blue cheese is my favorite, but it took DH a while to accept this soup. I hope you try it.
Provided by mommyoffour
Categories Cheese
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in 4-qt. pan.
- Add cabbage, stir to coat well and cook uncoered over low heat till soft, stirring occasionally.
- Add cauliflower and chicken broth.
- Bring to boil over high heat.
- Reduce heat, cover and simmer 30 - 45 minutes till vegetables are tender.
- In blender or food processor mix cream and cheese.
- Stir into soup, season to taste with salt and pepper and garnish with croutons.
- If desired, soup my be pureed.
ONION SOUP WITH ROQUEFORT RECIPE - (4/5)
Provided by lorik
Number Of Ingredients 10
Steps:
- Halve and thinly slice the onions. Over medium-low heat, melt the butter in an enameled cast-iron pot and sauté the onion slices, stirring frequently, until deep golden brown. When the onions are caramelized, add half of the Roquefort and all of the flour. Cook, stirring constantly, for 1 more minute. Add the chicken stock and cream. Season with salt and pepper. Bring to a boil, then reduce to a simmer and cook for 25 to 30 minutes. Thinly slice the baguette then toast the slices for croutons. Grate the Gruyere and crumble the remaining 3 ounces of Roquefort. When ready to serve, preheat the broiler. Check the soup for proper seasoning - soup will always need adjusting at the last minute. Ladle into ovenproof bowls. Drop a teaspoon of Armagnac into each bowl of soup and cover with the croutons. Sprinkle with the Gruyere and crumbled Roquefort. Place the bowls of soup under the broiler until a bubbly, golden-brown crust forms. It will take a couple of minutes. Serve. Recipe courtesy of Chef Ken Frank, La Toque, Napa Valley, CA Nutrition Facts per Serving Yield: Serves 4 Calories: 573 Fat. Total: 41g Fiber: 2g Carbohydrates, Total: 18g Sodium: 1145mg % Cal. from Fat: 64% Cholesterol: 128mg Protein: 30g
ONION AND CIDER SOUP WITH ROQUEFORT CROUTONS
Yield Makes about 7 cups, serving 4 to 6 as main course
Number Of Ingredients 8
Steps:
- In a heavy kettle cook the onions in the oil over moderately high heat, stirring occasionally, for 1 hour, or until they are golden brown. Stir in the cider, the broth, the water, the brandy, and salt and pepper to taste and simmer the soup, uncovered, for 20 minutes. Arrange the toast slices on a baking sheet, sprinkle the Roquefort on them, and broil the croutons under a preheated broiler about 4 inches from the heat until the cheese begins to melt. Ladle the soup into heated bowls and float a Roquefort crouton in each serving.
ZUCCHINI ROQUEFORT SOUP
This soup makes a great start to an Italian dinner or use it as part of a light supper or lunch. The original recipe came from an inn in the British Virgin Islands. The only change I've made is to use olive oil rather than butter, so use butter if you prefer.
Provided by sugarpea
Categories Lunch/Snacks
Time 1h5m
Yield 5 cups soup
Number Of Ingredients 8
Steps:
- In a large saucepan cook onion in the olive oil over moderately low heat until softened; add thyme and cook 2 minutes.
- Add flour and cook, stirring, for 3 minutes; add stock gradually while whisking, bring to a boil and continue to whisk.
- Add zucchini, reduce heat to simmer, cover and stir occasionally; simmer for 45 minutes.
- Puree soup in batches in blender; return to saucepan and reheat until hot over medium heat; stir in roquefort and add salt and pepper to taste.
TOMATO ROQUEFORT SOUP
I had this at a local restaurant and it is to die for!! I had a head cold and could still taste all the wonderful flavors. It's easy to make and I guarantee you will be serving this instead of plain tomato soup from now on.
Provided by The Big Cheese
Categories Low Protein
Time 50m
Yield 12-24 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, heat oil over medium heat.
- Add onion and celery and saute for 6-7 minutes, stirring occasionally.
- Stir in garlic, rosemary, crushed tomatoes, stock, wine, brown sugar and thyme. Bring to a boil.
- Reduce heat, cover and simmer for 20 minutes.
- Stir in heavy cream and bleu cheese and heat through.
- Add black pepper and stir well.
- Serve hot.
Nutrition Facts : Calories 564.5, Fat 42.8, SaturatedFat 23.7, Cholesterol 130.4, Sodium 1199.4, Carbohydrate 32.5, Fiber 4.7, Sugar 16.5, Protein 13.2
BOBBY FLAY'S CHICKEN WITH ROQUEFORT
This recipe came to us from Bobby Flay in advance of the opening of his restaurant Gato. The chicken gets a jolt of flavor not only from the cheese but also from a honey and sherry vinegar gastrique, basically a sauce made from caramelized sugar or another sweet ingredient like the honey, deglazed with vinegar and then reduced.
Provided by Jeff Gordinier
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Put honey in a small saucepan and cook over medium-low heat until lightly golden brown, about 5 minutes. Add vinegar and cook until reduced and thickened, about 15 minutes. This sweet deglazed sauce is called a gastrique. Season to taste with salt and pepper. Keep warm.
- Mix together the butter and blue cheese in a small bowl until well blended, and season to taste with salt and pepper. Using your fingers, gently loosen the skin from the chicken breasts and stuff about 1 heaping tablespoon of the blue cheese butter under the skin of each breast, smoothing the skin to evenly distribute the butter over the surface of the breast meat. Season both sides of the chicken with salt and pepper.
- Heat oil in large ovenproof sauté pan over medium heat until it begins to shimmer. Put chicken in the pan, skin-side down, and cook until fat renders and skin is golden brown and crispy, about 5 minutes. Turn chicken and add four rosemary sprigs to pan. Place in oven and roast until breasts are just cooked through, about 5 minutes longer. Remove pan from oven and heat broiler. Spread the remaining butter over the tops of each breast and place under the broiler until golden brown and blistered.
- Remove each breast to a plate, spoon some of the pan drippings over each breast and immediately drizzle with some of the gastrique. Garnish with rosemary.
Nutrition Facts : @context http, Calories 678, UnsaturatedFat 24 grams, Carbohydrate 18 grams, Fat 49 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 21 grams, Sodium 747 milligrams, Sugar 17 grams, TransFat 1 gram
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