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Roquefort Cauliflower Soup
Serves 4 |
Creamy, cheesy and so satisfying.
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Ingredients:
| 4 tablespoons butter |
| 1 yellow onion, chopped |
| 1 golden potato, peeled and diced |
| 6 cups chopped cauliflower |
| 1 quart vegetable stock |
| 1 tablespoon hot sauce |
| 1/2 teaspoon herbs de Provence |
| 2 tablespoons fresh diced chives |
| Salt, to taste |
| Cracked black pepper, to taste |
| 2 tablespoons brandy |
| 2 egg yolks |
| 1 cup heavy cream |
| 1/2 lb Roquefort cheese |
Directions:
- Melt butter in a Dutch oven on medium heat. Once butter is melted, add chopped onion and saute until tender. Place the lid on the Dutch oven and turn off the heat, let sit for 10 minutes.
- Return to medium heat. Add diced potato and cauliflower to the Dutch oven. Cook for 3 minutes, stirring continuously.
- Pour vegetable stock into the Dutch oven. Add hot sauce, herbs de Provence and chives. Stir together well and then season with salt and pepper. Bring to a boil, then reduce to low and let simmer. Place the lid on and cook for 10 minutes, stirring occasionally.
- Remove the Dutch oven from the heat. Pour the soup into a blender in small batches and pulse until smooth. Return soup to the Dutch oven. Set to low heat.
- Add brandy, egg yolks and heavy cream to the blender and pulse until smooth.
- Pour the brandy mixture into the soup and stir together. Add half the Roquefort cheese to the soup. Stir until the cheese melts.
- Spoon soup into bowls. Top with the remaining Roquefort cheese and enjoy!
| Main Ingredient: | Cauliflower |
| Cooking Method: | Dutch Oven |
| Course: | Soup |
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