Emeril Lagasse's Potato, Onion & Roquefort Soup

"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"
 
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photo by Ambervim photo by Ambervim
photo by Ambervim
Ready In:
1hr 30mins
Ingredients:
15
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. This was SO good! We had this for our 'gourmet', (see my about me page) and my friend made two versions, one with white cheddar and one with the roquefort, as not everyone likes blue cheese. We liked the one with the roquefort better! It had a nice tangy flavour. Thanks for submitting this recipe.
     
  2. I love the flavor profile!! However, it is way too thick. Next time thin with more stock or milk. No bacon, so garnished with leeks. No Tawny Port, used Dry Sherry
     
  3. Divine~!~ I just recently watched the film, "Julie and Julia". I have a new inspiration in life. This is the first of many recipes to follow before travelling to France to master the fine culinary arts.
     
  4. This recipe is very rich. Gave it a try but will stick with plain potato/leek soup.
     
  5. I made this last night for my Dinner Club Everyone really enjoyed it. I will be making this one again. Thanks!
     
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RECIPE SUBMITTED BY

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
 
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