TOMATO ROQUEFORT SOUP
I had this at a local restaurant and it is to die for!! I had a head cold and could still taste all the wonderful flavors. It's easy to make and I guarantee you will be serving this instead of plain tomato soup from now on.
Provided by The Big Cheese
Categories Low Protein
Time 50m
Yield 12-24 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 564.5, Fat 42.8, SaturatedFat 23.7, Cholesterol 130.4, Sodium 1199.4, Carbohydrate 32.5, Fiber 4.7, Sugar 16.5, Protein 13.2
A SOUP OF CELERY AND BLUE CHEESE
Long associated with the finale of the Christmas meal, Stilton and celery is a fine combination and there is every reason to turn it into a soup. I'm not sure it matters which blue cheese you use but the saltier types tend to be more interesting here. A good Stilton will work well enough, but something with more punch-say Picos, Roquefort, Stichelton, or Cashel Blue-would get my vote, as would good old Danish Blue. Cream is usually a given with celery soup, but I am not sure you need it.
Yield enough for 4
Number Of Ingredients 7
Steps:
- Give the celery stalks a really good wash, then chop them coarsely. Peel and coarsely chop the onion and celery root.
- Melt the butter in a deep pan, add the chopped vegetables, and let them cook for about twenty minutes, until soft. Pour in the stock, add the bay leaf, and bring to a boil. Season with salt (remember that you will be adding a salty blue cheese later), then decrease the heat to a simmer, and leave for half an hour, stirring occasionally.
- Purée the soup in a blender or food processor until really smooth. It may need a little longer than most other vegetables. Check the seasoning and ladle into warm soup bowls. Crumble the cheese into the soup at the table and stir until it is partially melted.
ROQUEFORT SOUP
This is something so different then you normal soup. I love this, as blue cheese is my favorite, but it took DH a while to accept this soup. I hope you try it.
Provided by mommyoffour
Categories Cheese
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
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.
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