Emeril Lagasse’s Potato, Onion & Roquefort Soup

Roquefort cheese, known as the ‘cheese of kings and popes’, is one of the oldest known cheeses in the world and has been produced in the south of France for over a thousand years.

This is vegetarian and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Emeril Lagasse’s Potato, Onion & Roquefort Soup

Cooking Method: Boiling, Simmering Cuisine: French Courses: Lunch, Soup Recipe Keys: High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1400

Best Season: Fall

Ingredients

Servings

• 500 gram Potatoes
• 200 gram Onions
• 50 gram Butter
• 50 gram Flour
• 4 cup Chicken or Vegetable Stock
• 2 cup Milk
• 100 gram Roquefort Cheese
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Chives

Instructions

1. Peel and chop the potatoes and onions.
2. Melt the butter in a large pot over medium heat.
3. Add the chopped onions and cook until they are translucent.
4. Sprinkle the flour over the onions and stir well to combine.
5. Pour in the chicken or vegetable stock and bring to a boil.
6. Add the chopped potatoes, reduce the heat to low, and simmer for about 20 minutes or until the potatoes are tender.
7. Remove the pot from the heat and use an immersion blender to puree the soup until smooth.
8. Return the pot to the heat and stir in the milk.
9. Crumble the Roquefort cheese into the soup and stir until melted.
10. Season with salt and black pepper to taste.
11. Serve the soup hot, garnished with chopped chives.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 35g12%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.