Serve 6 to 8 people.
1/4 cup of butter
1 onion, chopped
1 small head of celery, chopped
2 carrots, chopped
1 clove of garlic, chopped fine
1/4 cup of flour
2/3 cup of milk and 4 ¼ cups of stock
salt and pepper
1 oz of Roquefort cheese
4 Tbsp of cream
8 small slices of French bread, lightly toasted
- Melt three-quarters of the butter in a large pan and sweat the vegetables over a gentle heat for 10 minutes.
- When all the vegetables are soft, remove from the heat and add the flour.
- Return the pan to the heat and cook for 2 or 3 minutes, stirring all the time.
- Add the milk, stock, salt and pepper and simmer for 15 minutes.
- Crush the cheese with a fork and mix with the rest of the butter.
- Remove the soup from the heat and whisk in the cheese/butter mixture together with the cream.
- Taste and adjust the seasoning.
- Place the bread in a warm tureen or in individual soup bowls and pour the soup over.
- Serve at once.
Another way to use the pâte brisée! The rolled out dough is cut in small 3 inch squares instead of a large pie crust and each piece is filled in the center and folded into a triangle.
1/4 lb of Roquefort
1/2 stick of unsalted butter softened
1 egg yolk
1 Tbsps of cognac
chives or minced onion tops
1 ‑ 3 Tbsps of whipping cream
1 egg beaten with ½ Tb of water (egg wash)
- Mash the Roquefort and beat in the butter, egg yolk, cognac, pepper, chives.
- Beat in the cream by tablespoons. The mixture should be thick.
- Cut the dough in 3″ squares and fill each center. Run a brush, wet with water, on the edges.
- Fold and press the edges firmly. Press the end of a fork all around the edges for decoration.
- Paint the top of each chausson with the egg wash.
- Make a design on the surface of the dough with the back of a knife or a fork. Poke a hole in the center of each chausson.
- Place on a baking dish and refrigerate until firm. Preheat oven to 425 °F
- Bake in upper third of the oven until brown (about 15 minutes)