Celery Roquefort Soup Food

CREAM OF CELERY SOUP

Steps:

• Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the celery, celery root and 1 teaspoon salt. Cook, stirring occasionally, until the celery is tender, about 7 minutes.
• Add the bay leaf, chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the celery root is very soft, about 20 minutes. Discard the bay leaf. Add the heavy cream and return to a simmer, then remove from the heat and let cool slightly.
• Working in batches, transfer the soup to a blender and puree until smooth, adding some herbs to each batch; return to the pot and reheat if needed. Stir in the celery salt and serve with toppings.

EMERIL LAGASSE'S POTATO, ONION & ROQUEFORT SOUP

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.

ROQUEFORT SOUP

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.

CELERY SOUP

Steps:

• Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick.
• Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for 20 mins further, until the potatoes are falling apart and the celery is soft. Use a stick blender to purée the soup, then pour in the milk and blitz again. Season to taste. Serve with crusty bread.

ZUCCHINI ROQUEFORT SOUP

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

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.

CELERY ROQUEFORT SOUP

Steps:

• In a soup pot, melt the butter over medium heat.
• Add the onions and celery, cover and cook, stirring frequently until soft but not browned, 10 to 15 minutes.
• Add the water, cover, and bring to a simmer.
• In a blender, combine the milk, Roquefort, and the cream cheese; and puree until very smooth.
• Stir the puree into the soup and add salt and pepper.
• Reheat and serve hot.