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Category: Cream Soups
Prep Time: Cook Time: Total Time:
Makes 6 servings.
2 T. olive oil
2 T. butter
2 yellow onions, thinly sliced
1 clove garlic, minced
3 lb. Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/8 tsp. cayenne
1 bay leaf
4 c. chicken broth
1 c. light cream
1/2 c. heavy cream
1 c. crumbled Roquefort cheese
2 tsp. chopped fresh thyme
2 T. Tawny Port
6 slices bacon, cooked and crumbled
Heat oil and butter in a large stockpot over medium heat.
Add onions and garlic and saute, stirring, for 10 minutes, or until just beginning to caramelize.
Add potatoes, salt, pepper, cayenne, and bay leaf, and cook, stirring, for 3 minutes.
Add broth and bring to a boil.
Reduce heat to medium-low and simmer, covered, for 30 minutes, or until potatoes are tender. Remove the bay leaf.
Remove from heat and puree with a hand-held immersion blender until smooth.
Add light and heavy creams and stir well to blend.
Gently reheat and barely simmer, being careful not to boil.
Add 3/4 cup Roquefort cheese, thyme and Port, and whisk until cheese is just melted.
Adjust seasonings to taste.
Ladle soup into bowls, and top each with some of the remaining cheese and the crumbled bacon.
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VEG - POTATO AND ROQUEFORT SOUP
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Category: Cream Soups
Prep Time: Cook Time: Total Time:
Makes 6 servings.
2 T. olive oil
2 T. butter
2 yellow onions, thinly sliced
1 clove garlic, minced
3 lb. Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/8 tsp. cayenne
1 bay leaf
4 c. chicken broth
1 c. light cream
1/2 c. heavy cream
1 c. crumbled Roquefort cheese
2 tsp. chopped fresh thyme
2 T. Tawny Port
6 slices bacon, cooked and crumbled
Heat oil and butter in a large stockpot over medium heat.
Add onions and garlic and saute, stirring, for 10 minutes, or until just beginning to caramelize.
Add potatoes, salt, pepper, cayenne, and bay leaf, and cook, stirring, for 3 minutes.
Add broth and bring to a boil.
Reduce heat to medium-low and simmer, covered, for 30 minutes, or until potatoes are tender. Remove the bay leaf.
Remove from heat and puree with a hand-held immersion blender until smooth.
Add light and heavy creams and stir well to blend.
Gently reheat and barely simmer, being careful not to boil.
Add 3/4 cup Roquefort cheese, thyme and Port, and whisk until cheese is just melted.
Adjust seasonings to taste.
Ladle soup into bowls, and top each with some of the remaining cheese and the crumbled bacon.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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