MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cauliflower & Roquefort Soup
Categories: Soups, Cheese, Vegetables, Booze, Poultry
Yield: 5 Servings

60 g Butter
1 md Onion; chopped
1 md Cauliflower
1 lg Boiling potato
1 l Chicken broth
2 tb Snipped chives
1/2 ts Herbes de Provence
Few drops liquid pepper
- seasoning
237 ml Heavy cream
2 lg Egg yolks; room temp
30 ml Armagnac *
227 g Roquefort; crumbled
Chives; garnish

From Food and Wines of France, Inc.

Melt butter in large, heavy Dutch oven over moderately
high heat and saute onion for 1 minute; cover; sweat for
10 minutes.

Meanwhile, halve and core the cauliflower. Reserve some
flowerets and chop remainder to total about 6 cups.

Peel and dice potato. Add cauliflower and potato to Dutch
oven; cook, stirring, for 1 minute. Add chicken broth,
chives, Herbes de Provence and red pepper seasoning.

Bring to boil; cover; lower heat and simmer for 10 minutes,
or until vegetables are just tender. Cool slightly. Puree
all but 355mL mixture in food processor or blender in
batches; return to pan.

In a small bowl, blend cream, yolks and Armagnac; add 235mL
of the hot soup, beating constantly with wire whip.

Return to pan; add half of crumbled Roquefort. Heat very
slowly, stirring constantly, until cheese melts and soup
thickens slightly. Do not allow soup to boil.

Garnish soup with reserved cauliflowerets, crumbled
Roquefort and chives.

* I substituted some Laird's Applejack which I had on
hand.

Makes 4 to 6 servings.

Courtesy of Fred Peters.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... "A wedding ring doesn't put a zipper on anything." -- Uncle Dirty Dave
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Tribute Potato Soup
Categories: Soups, Potatoes, Pork, Cheese
Yield: 8 Servings

6 sl Bacon slices (to 8); diced
- fried crisp, drained,
- dripping reserved
1 c Yellow onions; diced
2/3 c Flour
6 c Chicken broth; hot
4 c Potatoes; peeled, diced,
- boiled until done **
2 c Heavy cream
1/4 c Parsley; chopped
1 1/2 ts Granulated garlic
1 1/2 ts Salt
1 1/2 ts Coarse black pepper
2 ds (or 3) hot sauce
1 c Parmesan cheese; grated *
1/4 c Green onions, sliced; white
- and green parts

Render bacon until crisp; drain dripping and reserve.
Set bacon pieces aside until time to finish the soup.

Cook onions in dripping over medium high heat until
transparent, about 3 minutes. Add flour, stirring to
prevent lumps; cook for 3-5 minutes, until mixture just
begins to turn golden. Add chicken broth gradually,
whisking to prevent lumps until liquid thickens.

Reduce heat to simmer and add potatoes, cream, half of
the chopped bacon, parsley, garlic, basil, salt, pepper
sauce and black pepper. Simmer for 10 minutes; do not
allow to boil. Add grated cheese and green onions, heat
until cheese melts smoothly.

Garnish each serving as desired with chopped bacon,
grated cheese and chopped parsley.

NOTE: If you don't have parsley at hand, chives, sliced
onion tops, or garlic greens make a decent substitute.

Makes 2 quarts.

* The Parmesan is what makes this soup so much better
than others I have had. It should blend in without over-
powering the other flavours and add a thickness and
richness to an otherwise plebeian soup.

** Yukon gold potatoes work well in this soup and make
the resulting product even more cream/buttery coloured
than russets or red potatoes.

Synthesised and tweaked from a combination of recipes
and attempts to duplicate Eldon Drum's potato soup. It
isn't a copy or a duplicate. But it's pretty darned good
on its own.

Uncle Dirty Dave's Kitchen

MMMMM

... First law of Genealogy : Nothing is more shocking than the truth !
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Tomato Florentine Soup
Categories: Soups, Vegetables, Poultry, Greens
Yield: 5 Servings

28 oz Canned chicken broth
14 oz Can spinach
12 oz Red Gold vegetable juice
8 oz Can Red Gold tomato puree
1 tb Sugar
ds Nutmeg
Salt & fresh ground pepper

Combine broth, juice and puree in a saucepan over medium
heat. when hot, but not boiling, add remaining ingredients;
stirring with a wire whisk.

Allow to heat gently 30 mins on medium-low until you can't
stand it any longer.

Keep hot without letting it boil.

Freeze leftovers.

From a starting point given me by Kathy Pitts when I
mentioned that I really liked the Tomato-Florentine
Soup at Red Lobster.

Recipe and MM Format by Dave Drum - 12 July 1998

Uncle Dirty Dave's Kitchen

MMMMM

... "When you're dead it robs life of many pleasures." -- Harvey Pekar
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)