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October 2019

Easy Soup Recipes

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Cauliflower and Roquefort Soup Recipe

Cauliflower and Roquefort Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cauliflower and Roquefort Soup recipe  PDF


4 tb (1/2 stick) butter
1 md Onion, chopped
1 md Cauliflower
1 lg Boiling potato
1 qt Chicken broth
2 tb Snipped chives
1/2 ts Herbes de Provence
Few drops liquid pepper seasoning 1 c Heavy cream
2 Egg yolks, room temperature
2 tb Armagnac
1/2 lb Roquefort, crumbled
From Food and Wines of France, Inc. Chives for garnish 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 1 1/2 cups mi ture in food processor or blender in batches return to pan. In a small bowl, blend cream, yolks and Armagnac add 1 cup 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. Makes 4 to 6 servings. Posted by Alison Meyer. Courtesy of Fred Peters.

Cauliflower and Roquefort Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
744 people have voted
Last Reviewed on 2019-10-16



Wednesday, Oct 16 2019 Download & Print Cauliflower and Roquefort Soup recipe  PDF   Easy Soup recipes RSS   New

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NONE Remove the breast from a raw foul, and with the remaining chicken make a chicken broth. Dice breast in small pieces. Put in vessel with a chopped onion and a chopped green pepper and a small amount of butter. Simmer until the onion is soft, then add the chicken broth, 2 peeled tomatoes, diced small, or some canned tomatoes, salt and pepper to taste. Boil slowly for 1/2 hour then add 1 pound of okra cut in pieces 3/4 or an inch in length,and cook until the okra is soft. Add 1 teaspoon Worcestershire sauce and a cup of boiled rice and serve with chopped parsley. If desi...

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