Celery Bisque With Stilton Toasts Recipes

CELERY, STILTON & WALNUT SOUP

Steps:

• Melt butter in a large saucepan and saute the shallots, celery and garlic for 2 to 3 minutes, stirring constantly, until softened.
• Add the flour and cook, stirring constantly, for 30 seconds.
• Gradually stir in the stock and milk, and bring to a boil.
• Reduce heat to a gentle simmer and add the crumbled blue Stilton cheese and walnut halves.
• Cover and simmer for 20 minutes.
• Stir in the yogurt and heat for 2 minutes without boiling.
• Season the soup to taste with salt and pepper.
• Transfer to a warm soup tureen or individual serving bowls, garnish with chopped celery leaves and extra crumbled blue Stilton cheese, and serve immediately.

CELERY APPLE BISQUE

Steps:

• In a large heavy pot over low heat, sauté the celery, shallots, and apples in oil and butter until beginning to brown, about 10 minutes.
• Add the celery seed and apple brandy, deglazing the bottom of the pot with the liquid.
• Add the apple cider, potato, and vegetable stock and simmer until potato is cooked, about 15 to 20 minutes.
• With a blender or food processor, puree the soup.
• Using a sieve, pressing through with a spatula if necessary, strain the soup to remove the solids; discard solids.
• Season soup to taste with salt and pepper, and garnish each serving with a dollop of crème fraiche or sour cream.

CELERY ROOT BISQUE WITH THYME CROUTONS

Steps:

• Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.
• Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.).
• Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.

CREAM OF CELERY BISQUE

Steps:

• Melt butter in medium saucepan over medium high heat. Add onion, celery, and carrot; cook without browning, stirring constantly, 4 minutes or unitl vegetables are tender. Add thyme and rice; cook 1 minute more.
• Add broth to saucepan; reduce to medium. Cook 15 minutes or until rice is very tender. Season with salt and pepper.
• Purée mixture in blender with cream; serve immediately.
• SERVING TIPS: Serve with a garnish of croutons, additional diced celery or a sprinkling of minced herbs. Makes an excellent accompaniment to any entrée featuring chicken breast.

CELERY SHRIMP BISQUE

Steps:

• Combine first 6 ingredients in a large dutch oven.
• Bring to a boil, cover and simmer 10 minutes.
• Mix flour and half-and-half in small bowl.
• Add to potatoes, stirring well.
• Add shrimp.
• Add butter and celery salt.
• Cook on medium until thick and bubbly.
• Stir in sherry.