Emeril Lagasse's Potato Onion Roquefort Soup
This such an amazing recipe that i couldn't resist sharing it with those of us who really enjoy a simple but complex taste combination. It will freeze well if you are a once a month cook
Steps
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 until smooth.
Add the light and heavy creams , and stir well to blend.
Gently reheat and barely simmer.
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.
Top each serving with some of the remaining 1 / 4 cup of cheese and the crumbled bacon.
Ingredients
unsalted butter, yellow onions, garlic, yukon gold potatoes, salt, black pepper, cayenne, bay leaf, chicken stock, light cream, heavy cream, roquefort cheese, fresh thyme, tawny port, bacon