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Sunday, October 4, 2015

Arugula and Roquefort Soup

How to make Arugula and Roquefort Soup Recipe - Adding blue cheese to almost anything will make the ordinary come alive. This soup is no exception. It’s sensational!

SERVES 6 TO 8

Ingredients:
6 cups vegetable stock
10 to 11 ounces arugula (about 6 cups)
8 ounces Roquefort or other blue cheese, crumbled (2 cups)
1 1/4 cups heavy cream

Method:
Bring the stock almost to a boil in a large saucepan. Add the arugula and gently simmer for 4 minutes, or until tender. Stir in the cheese and simmer for 1 minute, or until it starts to melt.

Puree the soup in a blender, in batches if necessary, until smooth. Stir in the cream and season with cracked pepper. Reheat before serving and ladle into warmed bowls.

Arugula and Roquefort Soup Recipe
Arugula and Roquefort Soup
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