CELERY BISQUE WITH STILTON TOASTS
Make and share this Celery Bisque With Stilton Toasts recipe from Food.com.
Provided by CaliforniaJan
Categories Healthy
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in heavy large pot over medium-high heat. Add celery and leeks. Sauté until celery is slightly softened, about 4 minutes. Add potatoes and 4 cups broth. Bring to boil. Reduce heat to medium-low. Simmer, uncovered, until all vegetables are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return to same pot. Whisk in 1/3 cup crème fraîche and cayenne pepper. Season soup to taste with salt and pepper. (Can be prepared 2 days ahead. Cool, then cover and refrigerate. Rewarm over medium heat before serving, adding more broth to thin if desired.).
- Ladle soup into bowls. Swirl 1 to 2 teaspoons additional crème fraîche into each. Sprinkle with parsley, if desired. Serve with Stilton Toasts.
- To make toasts: Using back of fork, mash cheese and crème fraîche in small bowl to blend.
- Preheat oven to 350°F Arrange baguette slices on rimmed baking sheet. Brush both sides with oil. Bake until just crisp, turning once, about 10 minutes. Spread cheese mixture on toasts. Bake until cheese mixture melts, about 3 minutes. Sprinkle toasts with parsley.
Nutrition Facts : Calories 1540.6, Fat 37.9, SaturatedFat 20.8, Cholesterol 93.3, Sodium 2460.3, Carbohydrate 246.1, Fiber 13, Sugar 14.2, Protein 57.3
STILTON & CRANBERRY TOASTIE
A toasted sandwich is a great way to use up cheeseboard leftovers and makes a delicious and thrifty lunch
Provided by Silvana Franco
Categories Lunch, Main course
Time 15m
Number Of Ingredients 5
Steps:
- Butter both slices of the bloomer. Make into a sandwich with the stilton, spring onion and cranberry jelly, keeping the butter on the outside of the bread. Fry in a non-stick griddle or frying pan for 3-4 mins on each side. Keep the heat gentle so the cheese melts slowly as the bread becomes golden and crunchy. Serve warm.
Nutrition Facts : Calories 604 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 2.5 milligram of sodium
CELERY BISQUE WITH STILTON TOASTS
Steps:
- Soup 1. Heat butter in large, deep-sided pot with lid over medium, high heat. When hot, add leeks and celery and sauté, stirring for 4 minutes. Add potatoes and broth. Bring mixture to a simmer, then reduce heat. Cook, uncovered, at a simmer until all vegetables are tender (20-25 minutes). 2. Puree' the soup in batches and return to pot, or use immersion blender. Stire in 2/3 c. creme fraiche. Taste soup and season with 2 t. salt and the cayenne pepper. 3. To server, ladle soup into bowls and garnish with parsley, a dollop of creme fraiche and stilton toast. Stilton Toasts 1. Arrange toasts on a cookie sheet and lightly coat both sides of sliced french bread with olive oil. Bake at 350 degrees until just brown on each side. 2. Use fork to mix together the crumbled Stilton and creme fraiche. Top each toast with a little dollop of the mixture and spread. Put back in the oven for 2-3 minutes until the cheese melts. Sprinkle with parsley.
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