Potato, Onion, And Roquefort Soup

Recipe Ingredients

3 tablespoons	45ml	Unsalted butter
2 tablespoons	30ml	Yellow onions - thinly sliced (large)
1 teaspoon	5ml	Minced garlic
3 lbs	1362g / 48oz	Yukon Gold potatoes - peeled, and
		Cut into 1" chunks
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Cayenne
1		Bay leaf
4 cups	948ml	Chicken stock
1 cup	237ml	Light cream
1/2 cup	118ml	Heavy cream
1 cup	237ml	Crumbled Roquefort
		= (or other creamy blue cheese)
2 teaspoons	10ml	Chopped fresh thyme
2 tablespoons	30ml	Tawny Port
6		Bacon - cooked, crumbled
		Blue Cheese and Walnut Crumpets
5 oz	142g	Roquefort - crumbled
		= (or other creamy blue cheese)
5 teaspoons	25ml	Unsalted butter
4 teaspoons	20ml	Tawny Port
7 teaspoons	35ml	Chopped walnuts
1/8 teaspoon	0.6ml	Salt
8		Crumpets or English muffins - split
16		Walnut halves

Recipe Instructions

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 with a hand-held immersion blender, or in batches in a food processor, until smooth. Add the light and heavy creams, 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 seasonings, to taste.

Ladle the soup into bowls, and top each 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 each with half a walnut. Toast until just bubbling. Serve immediately with the Potato, Onion, and Roquefort Soup.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E43) - from the TV FOOD - NETWORK

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