Roquefort Soup Recipes

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ROQUEFORT SOUP



Roquefort Soup image

This is something so different then you normal soup. I love this, as blue cheese is my favorite, but it took DH a while to accept this soup. I hope you try it.

Provided by mommyoffour

Categories     Cheese

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup butter
1 medium heat cauliflower, coarsely chopped
1/4 cup Roquefort cheese
crouton
1 large head cabbage, chopped
6 -7 cups chicken broth
1 cup whipping cream
salt and pepper

Steps:

  • Melt butter in 4-qt. pan.
  • Add cabbage, stir to coat well and cook uncoered over low heat till soft, stirring occasionally.
  • Add cauliflower and chicken broth.
  • Bring to boil over high heat.
  • Reduce heat, cover and simmer 30 - 45 minutes till vegetables are tender.
  • In blender or food processor mix cream and cheese.
  • Stir into soup, season to taste with salt and pepper and garnish with croutons.
  • If desired, soup my be pureed.

BROCCOLI AND BLUE CHEESE SOUP



Broccoli and Blue Cheese Soup image

A quick, easy and delicious version of this classic

Provided by si-pad

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the oil in a pan, add the chopped onions, and cook gently until softened.
  • Add the potatoes and stock bring to the boil and simmer until the potatoes are tender.
  • Add the broccoli and cook for 3-4 minutes, until tender, add half the cheese, and blend until smooth.
  • Add salt and pepper to taste
  • Serve with the remaining cheese crumbled on top.

CELERY ROQUEFORT SOUP



Celery Roquefort Soup image

Make and share this Celery Roquefort Soup recipe from Food.com.

Provided by Barb in WNY

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 teaspoons butter
1 cup onion, diced
2 cups celery, diced
1 cup water
2 cups milk
4 ounces Roquefort cheese
8 ounces low-fat cream cheese
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a soup pot, melt the butter over medium heat.
  • Add the onions and celery, cover and cook, stirring frequently until soft but not browned, 10 to 15 minutes.
  • Add the water, cover, and bring to a simmer.
  • In a blender, combine the milk, Roquefort, and the cream cheese; and puree until very smooth.
  • Stir the puree into the soup and add salt and pepper.
  • Reheat and serve hot.

Nutrition Facts : Calories 370.9, Fat 28.5, SaturatedFat 17.9, Cholesterol 90.7, Sodium 927.9, Carbohydrate 13.5, Fiber 1.4, Sugar 2.6, Protein 16.5

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