Emeril Lagasses Potato Onion Roquefort Soup Recipes

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EMERIL LAGASSE'S POTATO, ONION & ROQUEFORT SOUP



Emeril Lagasse's Potato, Onion & Roquefort Soup image

This such an amazing recipe that I couldn't resist sharing it with those of us who really enjoy a simple but complex taste combination. It will freeze well if you are a once a month cook

Provided by TishT

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

3 tablespoons unsalted butter
2 large yellow onions, thinly sliced
1 teaspoon minced garlic
3 lbs yukon gold potatoes, peeled and cut into 1-inch chunks
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1 bay leaf
4 cups chicken stock
1 cup light cream
1/2 cup heavy cream
1 cup crumbled Roquefort cheese, , or other creamy blue cheese
2 teaspoons chopped fresh thyme
2 tablespoons tawny port
6 slices bacon, cooked and crumbled

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.

Nutrition Facts : Calories 388.8, Fat 20, SaturatedFat 11.1, Cholesterol 59.3, Sodium 539.2, Carbohydrate 44.3, Fiber 3.8, Sugar 5.3, Protein 8.5

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