Roquefort Soup Food

CAULIFLOWER SOUP WITH ROQUEFORT

Steps:

• The stock for this is very simply made with all the cauliflower trimmings. All you do is trim the cauliflower into small florets and then take the stalk bits, including the green stems, and place these trimmings in a medium-sized saucepan. Then add 2½ pints (1.5 litres) of water, the bay leaves and some salt, bring it up to the boil and simmer for 20 minutes with a lid. Meanwhile, take another large saucepan with a well-fitting lid, melt the butter in it over a gentle heat, then add the onion, celery, leek and potato, cover and let the vegetables gently sweat for 15 minutes. Keep the heat very low, then, when the stock is ready, strain it into the pan to join the vegetables, adding the bay leaves as well but throwing out the rest. Now add the cauliflower florets, bring it all back up to simmering point and simmer very gently for 20-25 minutes, until the cauliflower is completely tender, this time without a lid. After that, remove the bay leaves, then place the contents of the saucepan in a food processor or liquidiser and process until the soup is smooth and creamy. Next return it to the saucepan, stir in the crème fraîche and cheese and keep stirring until the cheese has melted and the soup is hot but not boiling. Check the seasoning, then serve in hot bowls, garnished with a little more crème fraîche, if you like, and the chives.

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.

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.

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.

POTATO, ONION AND ROQUEFORT SOUP

Steps:

• In a large saucepan, melt the butter over med-high heat. Add the onions and cook, stirring until just beginning to caramelize, about 10 minutes. Add the garlic and cook, stirring for about 30 seconds. Add the potatoes, salt, pepper, cayenne and bay leaf and cook, stirring for 3 minutes. Add the stock and bring to boil. Reduce heat to med-low and simmer, covered, until the potatoes are tender, about 25 to 30 minutes.
• Remove and discard the bay leaf. Remove from heat and puree with a hand-held immersion blender or in batches in a food processor until smooth. Add the light and heavy cream 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 seasoning to taste.
• Ladle soup into bowls and top 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 with half a walnut. Toast until just bubbling. Serve immediately with the Potato, Onion and Roquefort Soup.

BROCCOLI AND BLUE CHEESE SOUP

Steps:

• Heat the oil in a pan, add the chopped onions, and cook gently until softened.
• Add the potatoes and stock bring to the boil and simmer until the potatoes are tender.
• Add the broccoli and cook for 3-4 minutes, until tender, add half the cheese, and blend until smooth.
• Add salt and pepper to taste
• Serve with the remaining cheese crumbled on top.

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.