POTATO, ONION AND ROQUEFORT SOUP
Steps:
- In a large saucepan, melt the butter over med-high heat. Add the onions and cook, stirring until just beginning to caramelize, about 10 minutes. Add the garlic and cook, stirring for about 30 seconds. Add the potatoes, salt, pepper, cayenne and bay leaf and cook, stirring for 3 minutes. Add the stock and bring to boil. Reduce heat to med-low and simmer, covered, until the potatoes are tender, about 25 to 30 minutes.
- Remove and discard the bay leaf. Remove from heat and puree with a hand-held immersion blender or in batches in a food processor until smooth. Add the light and heavy cream and stir well to blend. Gently reheat and barely simmer being 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 seasoning to taste.
- Ladle soup into bowls and top with some of the remaining 1/4 cup of cheese and the crumbled bacon. Serve immediately with the Blue Cheese and Walnut Crumpets.
- Blue Cheese and Walnut Crumpets:
- In a bowl, cream together the cheese and butter. Add the port, walnuts and salt and mix until creamy.
- Lightly toast each crumpet or muffin half. Spread about 1 heaping tablespoon of the cheese mixture onto each of the 16 crumpet or muffin halves and top with half a walnut. Toast until just bubbling. Serve immediately with the Potato, Onion and Roquefort Soup.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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