Ingredients
- 2 snipped chives
- 2 egg yolks
- 2 armagnac
- 1 onion
- 1 cauliflower
- 1 boiling potato
- 1 few drops liquid pepper -seasoning
- 1/2 stick
- 1/2 herbes de provence
- 575 gr peel
- 950 ml chicken broth
- 240 ml cream (heavy)
- 220 gr roquefort
- some flowerets
but 1.5 cups mixture in food processor or blender in batches; return to pan. In a small bowl, blend cream, yolks and Armagnac; add 1 cup 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. Makes 4 to 6 servings.
