Try this Cauliflower and Roquefort Soup recipe, or contribute your own.
Suggest a better descriptionFrom 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.
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Serving Size: 1 Serving (489g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 160 | ||
Calories from Fat: 104 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 6.9g | 34 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 40.8mg | 13 % | |
Sodium 985mg | 34 % | |
Potassium 580.4mg | 15 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 7.4g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 160
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