Cauliflower & Roquefort Soup |
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6 tablespoon butter 1 medium onion, chopped; (see note) 1 large cauliflower (or 2 small ones) 1 large boiling potato 1 quart chicken broth 2 tablespoon snipped chives 1/2 teaspoon herbes de provence dash liquid pepper seasoning (Tabasco) 1 cup heavy cream or sour cream 3 egg yolks, room temperature 2 tablespoon armagnac 1/2 lb roquefort, crumbled; (see note) 1/4 tsp chipotle pepper, ground; optional Note: You can substitute scallions for the onion, and Vidalia onion scallions are great in this recipe. You need about a cup of chopped onion, but it isn't fussy - more or less is fine. Note: The kind cheese is important because it has to melt to a creamy, not grainy consistency. Use either a real roquefort or gongonzola, not a Wisconsin blue cheese. If you are using onion rather than scallions, melt butter in large, heavy pot oven over moderately high heat and saute onion for 1 minute; cover; sweat for 10 minutes. If you are using scallions, they don't need this extra step and can go in with the cauliflower. Halve and core and dice the cauliflower. You will have about 6 cups. Peel and dice potato. Add cauliflower and potato (and scallions, if using) to the melted butter in the pot. Cook, stirring, for 1 minute. Add chicken broth, chives, Herbes de Provence and red pepper seasoning and ground chipotle. Bring to boil; cover; lower heat and simmer for 20 minutes, or until vegetables are just tender. Cool slightly. In a small bowl, blend cream or sour cream, yolks and Armagnac; slowly add 1 cup of the hot soup broth to the eggs, beating constantly with wire whip. Return to pot; add the crumbled cheeset. Heat very slowly, stirring constantly, until cheese melts and soup thickens slightly. Do not allow soup to boil. Garnish soup with chives. Makes 4 to 6 servings. |
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