Emeril Lagasse’s Potato, Onion & Roquefort Soup

May 11, 2023May 11, 20230 2
Emeril Lagasse's Potato, Onion & Roquefort Soup with Bacon and Herbs
in Soup

Prep

15 min

Cook

40 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

3 tablespoons unsalted butter
2 large yellow onions , thinly sliced
1 teaspoon minced garlic
3 lbs yukon gold potatoes , peeled and cut into 1-inch chunks
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1 bay leaf
4 cups chicken stock
1 cup light cream
1/2 cup heavy cream
1 cup crumbled Roquefort cheese , , or other creamy blue cheese
2 teaspoons chopped fresh thyme
2 tablespoons tawny port
6 slices bacon , cooked and crumbled

Nutrision Information

Servings Per Recipe
6
Calories
646
Sugar
7g
Fat
47g
This recipe is from celebrity chef Emeril Lagasse and features a classic combination of potatoes, onions, and blue cheese. The soup is made with a base of chicken stock and light and heavy cream for a velvety texture. It's seasoned with garlic, cayenne, bay leaf, and thyme for added flavor. The soup is topped with crispy bacon and fresh thyme for a finishing touch. This soup is great for lunch or a light dinner and can be served with crusty bread or a side salad.

Instructions

1.Heat the butter in a large soup pot or Dutch oven over medium heat.
2.Add the onions and cook, stirring occasionally, for 10 minutes, until softened.
3.Stir in the garlic and cook for another minute, until fragrant.
4.Add the potatoes, salt, black pepper, cayenne, and bay leaf and cook for a few minutes, stirring occasionally.
5.Add the chicken stock and bring to a boil.
6.Reduce the heat, cover, and simmer for 25-30 minutes, until the potatoes are very soft.
7.Remove from the heat and let cool slightly.
8.Remove the bay leaf and puree the soup with an immersion blender or in batches in a blender until smooth.
9.Stir in the light cream, heavy cream, Roquefort cheese, thyme, and port.
10.Reheat the soup over medium heat, stirring occasionally, until the cheese has melted.
11.Ladle the soup into bowls and serve with crumbled bacon and additional thyme, if desired.

PROS

This soup is creamy, rich, and full of flavor.

It’s a great way to use up leftover potatoes and a good source of protein and calcium from the cheese and cream.

CONS

This soup is high in calories and fat, so it should be enjoyed in moderation as part of a balanced diet.

It may not be suitable for those with lactose intolerance or dairy allergies.

HEALTH & BENEFITS

Potatoes are a good source of fiber, vitamin C, and potassium.
Cheese and cream provide calcium and protein.
Herbs like thyme have antioxidant properties and may support immune function.

Print

Leave a Reply

Your email address will not be published.