Cauliflower & Roquefort Soup
Submitted by maryann2140
Velvety puréed cauliflower soup enriched with crumbled Roquefort, heavy cream, egg yolks, and a splash of Armagnac. Herbes de Provence and chives round out this rich, deeply savory French-inspired bowl.
YIELD
4 servingsPREP
40 minCOOK
40 minREADY
80 minThis is the kind of soup that makes you feel like you’re tucked into a bistro somewhere in the south of France, a crusty baguette in one hand and a glass of something bold in the other.
Cauliflower and potato simmer in chicken broth with herbes de Provence until they’re soft enough to purée into silk.
Then comes the indulgent part: a liaison of heavy cream and egg yolks tempered with a splash of Armagnac, stirred back into the pot with half a pound of crumbled Roquefort that melts into every spoonful.
The sharp, salty punch of the blue cheese against the mild sweetness of the cauliflower is what makes this soup unforgettable.
Chef Tips
- Temper the cream and egg yolk mixture by adding hot soup slowly while whisking; this prevents the eggs from scrambling
- Never let the soup boil once the cheese and cream go in, or the texture will break
- Reserve a few small cauliflower florets and extra crumbled Roquefort for garnish; the contrast of textures elevates each bowl
- A bold, dry white wine like a Côtes du Rhône pairs beautifully alongside
Ingredients
Directions
Melt butter in large, heavy Dutch oven over moderately high heat and sauté onion for 1 minute; cover; sweat for 10 minutes.
Meanwhile, halve and core the cauliflower.
Reserve some flowerets and chop remainder to total about 6 cups.
Peel and dice potato. Add cauliflower and potato to Dutch oven; cook, stirring, for 1 minute.
Add chicken broth, chives, Herbes de Provence and red pepper seasoning.
Bring to boil; cover; lower heat and simmer for 10 minutes, or until vegetables are just tender.
Cool slightly. Purée all but 1½ cups mixture in food processor or blender in batches; return to pan.
In a small bowl, blend cream, yolks and Armagnac; add 1 cup of the hot soup, beating constantly with wire whip.
Return to pan; add half of crumbled Roquefort.
Heat very slowly, stirring constantly, until cheese melts and soup thickens slightly.
Do not allow soup to boil. Garnish soup with reserved cauliflowerets, crumbled Roquefort and chives.
Makes 4 to 6 servings.
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