Daily Recipe 01/02/04 : Potato, Onion, Roquefort Soup
New York City

Potato, Onion, Roquefort Soup recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Spinach, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 01/02/04 : Potato, Onion, Roquefort Soup
"Potato, Onion, Roquefort Soup"
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3 tablespoons unsalted butter
2 medium large onions, thinly sliced
1/2 teaspoon minced garlic
3 medium all purpose potatoes, peeled and cut into 1 inch chunks
About 2 cups light chicken stock or canned low sodium broth
1 cup light cream
1/3 cup heavy cream
1/2 cup plus 2 tablespoons crumbled Roquefort cheese (3 1/2 ounces)
Salt and pepper

In a large, heavy non-reactive saucepan, melt the butter over moderately high heat.  Add the onions and garlic and cook until the onions are soft but not brown.  Add the potatoes, stirring to coat with butter, and cook for 5 minutes.  Add 2 cups of chicken stock and bring to a boil. Reduce the heat to moderately low, cover and simmer until the potatoes are tender, about 30 minutes.  Let cool.  Add the light and heavy creams and gently reheat the soup;  do not let it boil. Stir in the 1/2 cup Roquefort cheese. Transfer the soup to a blender and puree in batches until smooth.  Season with salt and pepper to taste.  Thin with additional stock if necessary.  Serve hot or cold, garnished with the remaining crumbled Roquefort cheese.  Makes 5 cups.
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