Best Emeril Lagasses Potato Onion Roquefort Soup Recipes

EMERIL LAGASSE'S POTATO, ONION & ROQUEFORT SOUP

Steps:

• 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.

TOMATO ROQUEFORT SOUP

Steps:

• In a large pot, heat oil over medium heat.
• Add onion and celery and saute for 6-7 minutes, stirring occasionally.
• Stir in garlic, rosemary, crushed tomatoes, stock, wine, brown sugar and thyme. Bring to a boil.
• Reduce heat, cover and simmer for 20 minutes.
• Stir in heavy cream and bleu cheese and heat through.
• Add black pepper and stir well.
• Serve hot.

ROQUEFORT SOUP

Steps:

• Melt butter in 4-qt. pan.
• Add cabbage, stir to coat well and cook uncoered over low heat till soft, stirring occasionally.
• Add cauliflower and chicken broth.
• Bring to boil over high heat.
• Reduce heat, cover and simmer 30 - 45 minutes till vegetables are tender.
• In blender or food processor mix cream and cheese.
• Stir into soup, season to taste with salt and pepper and garnish with croutons.
• If desired, soup my be pureed.

FRENCH ONION SOUP, EMERIL STYLE! DELISH!

Steps:

• In a Dutch oven or other large, heavy pot, melt the butter over medium-high heat. Add the onions, salt and pepper, and cook, stirring, until golden brown, 15 to 18 minutes.
• Remove the pan from the heat and carefully add the cognac.
• Return the pan to the heat and cook until the alcohol has evaporated. Be careful as the cognac may ignite.
• Add the beef stock and thyme sprigs and bring to a boil. Reduce the heat to a simmer and cook the soup for 45 minutes.
• While the soup is simmering, toast the bread slices until light golden brown. Remove from the oven.
• Preheat the broiler.
• When the soup is ready, divide 1/2 of the toasted bread slices between 6 individual oven proof serving bowls or crocks and top with 1/2 of the grated cheese.
• Ladle some of the soup among the bowls and top with the remaining toasts.
• Ladle the remaining soup among the bowls and top with the remaining cheese.
• Place the bowls on a baking sheet and place under the broiler until the cheese is melted, golden brown and bubbly, about 5 minutes.
• Remove from the oven.
• Optional topping:
• In a small bowl combine the egg yolks and Port and whisk to thoroughly combine. Pour some of the mixture evenly among the soup bowls, stirring in around the edges so that it is incorporated into the soup. (The heat of the soup will cook the egg yolk and this will thicken and enrich the soup.)
• Garnish the top with chopped parsley and serve hot.