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Ingredients
- 4 Tbsp. (1/2 stick) butter
- 1 med Onion, minced
- 1 med Cauliflower
- 1 lrg Boiling potato
- 1 quart Chicken broth
- 2 Tbsp. Snipped chives
- 1/2 tsp Herbes de Provence Few drops liquid pepper seasoning
- 1 c. Heavy cream
- 2 x Egg yolks, room temperature
- 2 Tbsp. Armagnac
- 1/2 lb Roquefort, crumbled
Directions
- Chives for garnish
- Heat butter in large, heavy Dutch oven over moderately high heat and saute/fry onion for 1 minute; cover; sweat for 10 min. Meanwhile, halve and core the cauliflower. Reserve some flowerets and chop remainder to total about 6 c.. Peel and dice potato. Add in cauliflower and potato to Dutch oven; cook, stirring, for 1 minute. Add in chicken broth, chives, Herbes de Provence and red pepper seasoning. Bring to boil; cover; lower heat and simmer for 10 min, or possibly till vegetables are just tender. Cold slightly. Puree all but 1 1/2 c. mix in food processor or possibly blender in batches; return to pan. In a small bowl, blend cream, yolks and Armagnac; add in 1 c. of the warm soup, beating constantly with wire whip. Return to pan; add in half of crumbled Roquefort. Heat very slowly, stirring constantly, till cheese melts and soup thickens slightly. Don't allow soup to boil. Garnish soup with reserved cauliflowerets, crumbled Roquefort and chives.
- Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 490g | |
| Recipe makes 4 servings | |
| Calories 509 | |
| Calories from Fat 355 | 70% |
| Total Fat 40.37g | 50% |
| Saturated Fat 25.24g | 101% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 1515mg | 63% |
| Potassium 772mg | 22% |
| Total Carbs 20.47g | 5% |
| Dietary Fiber 4.4g | 15% |
| Sugars 3.04g | 2% |
| Protein 18.15g | 29% |
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