Potato Onion And 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

POTATO, ONION AND ROQUEFORT SOUP



Potato, Onion and Roquefort Soup image

Provided by My Food and Family

Categories     Home

Time 1h30m

Number Of Ingredients 23

3 Tbsp unsalted butter
2 large yellow onions, thinly sliced
1 tsp minced garlic
3 lb Yukon Gold potatoes, peeled and cut into 1" chunks
1 tsp salt
1/2 tsp freshly ground black pepper
1/8 tsp cayenne
1 bay leaf
4 cups chicken stock
1 cup light cream
1/2 cup heavy cream
1 cup crumbled Roquefort or other creamy blue cheese, divided
2 tsp chopped fresh thyme
2 Tbsp Tawny port
6 slices bacon, cooked or crumbled
Blue Cheese and Walnut Crumpets:
5 oz Roquefort or other creamy bleu cheese, crumbled
5 tsp unsalted butter
4 tsp Tawny Port
7 tsp chopped walnuts
1/8 tsp salt
8 Crumpets or English Muffins, split
16 walnut halves

Steps:

  • In a large saucepan, melt the butter over med-high heat. Add the onions and cook, stirring until just beginning to caramelize, about 10 minutes. Add the garlic and cook, stirring for about 30 seconds. Add the potatoes, salt, pepper, cayenne and bay leaf and cook, stirring for 3 minutes. Add the stock and bring to boil. Reduce heat to med-low and simmer, covered, until the potatoes are tender, about 25 to 30 minutes.
  • Remove and discard the bay leaf. Remove from heat and puree with a hand-held immersion blender or in batches in a food processor until smooth. Add the light and heavy cream and stir well to blend. Gently reheat and barely simmer being 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 seasoning to taste.
  • Ladle soup into bowls and top with some of the remaining 1/4 cup of cheese and the crumbled bacon. Serve immediately with the Blue Cheese and Walnut Crumpets.
  • Blue Cheese and Walnut Crumpets:
  • In a bowl, cream together the cheese and butter. Add the port, walnuts and salt and mix until creamy.
  • Lightly toast each crumpet or muffin half. Spread about 1 heaping tablespoon of the cheese mixture onto each of the 16 crumpet or muffin halves and top with half a walnut. Toast until just bubbling. Serve immediately with the Potato, Onion and Roquefort Soup.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

POTATO ONION SOUP



Potato Onion Soup image

Make and share this Potato Onion Soup recipe from Food.com.

Provided by spatchcock

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 onions, peeled and chopped
1 lb potato, peeled and cut into even-sized pieces
3 tablespoons butter or 3 tablespoons pure vegetable margarine
1 tablespoon olive oil
salt & freshly ground black pepper
grated nutmeg

Steps:

  • Put a quarter of the onions into a large saucepan with the potatoes and 4 cups of water.
  • Bring to a boil, then cover and let cook until the potatoes are completely tender.
  • Meanwhile melt the butter or margarine and oil in another saucepan, put in the remaining onions, cover, and cook gently for about 15 minutes, or until they are very soft.
  • Puree the potato mixture in a blender or food processor, then return it to the saucepan.
  • Add the onions to the saucepan, together with their buttery juices.
  • Season to taste with salt, pepper, and nutmeg, reheat gently, and serve.

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