4 tb (1/2 stick) butter
1 md Onion, chopped
1 md Cauliflower
1 lg Boiling potato
1 qt Chicken broth
2 tb Snipped chives
1/2 ts Herbes de Provence
Few drops liquid pepper
1 c Heavy cream
2 Egg yolks, room temperature
2 tb Armagnac
1/2 lb Roquefort, crumbled
From Food and Wines of France, Inc.
Chives for garnish
Melt butter in large, heavy Dutch oven over moderately high heat and saute
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. Puree all
but 1 1/2 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.
Posted by Alison Meyer. Courtesy of Fred Peters.