Recipes from Lanier Publishing


Eagles Mere, Pennsylvania

 Roquefort Soup Recipe

  print recipePrinter Friendly Recipe add recipe to albumAdd Recipe To Album

Ingredients:
Main Ingredients: Butter, Cabbage, Cauliflower, Chicken Broth, Heavy Cream, Roquefort Cheese, Croutons

Equipment Needed: Pot for cooking, French Knife, Long Handled Spoon
(Yield 1 gallon)

3 oz. butter, melt over low heat, stir in:

6 cups cabbage, medium chopped cook over low heat until soft

Stir in:
4 1/2 cups cauliflower , medium chopped
4 1/2 cups chicken both

Bring to boil, reduce to simmer. Cover and cook 30 minutes until cauliflower is soft

Stir in:
1 1/2 cups heavy cream
1 1/2 oz. Roquefort cheese, crumbled. Blend in completely and heat to 180+


Instructions:
Place soup solids in a blender and puree into a smooth Pottage. Ladle into bowls and garnish with pumpernickle or whole wheat croutons spread with a dollop of Roquefort sprinkle with chopped, washed and squeezed dry fresh parsley.

Inns Recipes

  • West Indian Rum Stew
  • Orange Walnut Dressing
  • Roquefort Soup

  • Recipes Search
        
     Example: Blueberry Stuffed French Toast

    Select a category:   (optional)
    Appetizers
    Breakfasts
    Breads
    Soups & Salads
    Condiments
    Entrees
    Accompaniments
    Desserts


     Peer Into The Innkeepers Kitchen

    The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!

    Subscribe today!




    contact lanier    |    about lanier    |    buy the book    |    website feedback    |    site map