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Blue Cheese soup

post #1 of 10
Thread Starter 

Hi!

We have some different soup for lunch each day in our restaurant and tomorrow is blue cheese soup. I just want to ask, that if i made just normal Bechamel sauce and put there some blue cheese and more milk than usually would be come for bechamel and just some herbs it would be good? Or? :) Thx for help.

I`ts not specific important, but because my "tutor" said that think some recipe for tomorrow soup, so i think would this be good? :) 

Hope u understand! :)

post #2 of 10

I suggest that you make sure your second soup is a proven favorite, and that you make more than usual. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #3 of 10
Thread Starter 

I dont fully understand what u mean? redface.gif

post #4 of 10

Have you made this "blue cheese soup" before? If so, have you had good success with it? If this is a first-time soup creation for you, be prepared if it doesn't go over all so well. Regular "cheese soup" is a somewhat popular standard soup. I'm not all so sure that those same fans are going to order "blue cheese" soup as fast. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #5 of 10
Thread Starter 

Oh yes, now i understand it, thank you.smile.gif

No i`m not prepare it before and i think, that we have enough time in the morning "fail one time" I just ask because, i think that of course my "tutor" knows what he want to put for that soup, but i just want to think some own ideas and try these. I just ask little tips from you who read this thread and got more ideas what i can put in that soup and like this! 

But thank you very much for your answer and i preciated, when older people, give me more thinks to think. Or how it say.biggrin.gif

post #6 of 10

Make a veloute with good chick stock and bechamel then add some cheese. Serve with small profiteroles on top and a sprig of watercress.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #7 of 10

Fts93, maybe this post is too late, but you never know.

First of all, beware of blue cheese in cooking, many do not work as an ingredient! Many of them are so strong and salty that warming them could make a dish uneatable. Beware especially of the worldknow French Roquefort when warming it!

Second, blue cheese soup sounds like putting the emphasis on the wrong ingredient, this is not a sauce it's a soup. You could make a simple pumpkinsoup, leeksoup, carrotsoup etc. WITH a touch of blue cheese. That would be more like it.

 

How about making a very seasonal pumpkin soup. So delicious this time of the year and so easy to make; pumpkin, onion, maybe a potato for thickening, sweat everything first, then add chickenstock and seasoning, cook 30 minutes and mix. Meanwhile...

Gently melt a few small chunks of blue cheese (Danish blue, Gorgonzola dulce...) in a cup of just not boiling cream, good warm cream will do. Keep stirring all the time until the cheese has melted completely. Taste! How much cheese to put in a given amount of cream? Taste again.

Simply drizzle some of this cream/cheese preparation over the soup when serving.

 

You could use my recipe that I just posted with leek/watercress soup too. Just drizzle some cream/cheese preparation on it. Should be utterly delicious. Use lots and lots of watercress, nearly cooked. So easy to make. Here it is;

http://www.cheftalk.com/t/67700/leek-and-watercress-soup-with-bacon-and-pecorino-puff-pastries


Edited by ChrisBelgium - 10/12/11 at 3:52am
post #8 of 10

I have served a Early  Harvest Pumpkin and Peanut Butter soup many times, they seem to like it here in Florida. I have served it in a small Pumpkin.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #9 of 10

I never have luck cooking this meal, the first time I made blue cheese soup it turned out great. I've absolutely failed every time after that. Thanks for the tips though on preparing it, I'll give it a shot this weekend and see if I can't make any improvements.

post #10 of 10
Thread Starter 

Thank you very much for u all!

ChrisBelgium i agree you 100% when u say that blue cheese soup does not heard very normal or you more likely use to it in sauce! I just want to ask you all, because our head chef has decide, that this soup was our todays lunch soup. And for that reason i want to heard your opinions, if there is some good recipe. And your recipes sounds great and i defitinely try those in free time. One great recipe which i love is Beetroot&Blue cheese sauce, which is very nice IMO. But "Blue Cheese soup" okay, i agree it`s sounds weard rollsmile.gif

And yes we was making today this soup and we just put vegetable stock, cream, blue cheese and some herbs. I dont really like it, but customers says that it was good. But we use finnish "aurajuusto", which is not so strong than others blue cheese like Roquefort.

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