Gourmet Potato Soup With Croutons Recipes

ABSOLUTELY ULTIMATE POTATO SOUP

Steps:

• In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
• Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
• In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

STILTON AND POTATO SOUP WITH CHEESE CROUTONS

Steps:

• Melt the butter in a thick-based saucepan, then add the prepared vegetables and some salt, and cook gently with the lid on for 5-10 minutes to draw out the juices.
• stir in the cornflour to absorb the juices and, when smooth, gradually pour in the cider - still stirring.
• Add the chicken or vegetable stock, cover the pan and simmer gently for 30 minutes.
• Then add the milk and Stilton and re-heat, stirring, until the cheese has melted and the soup is just below boiling point.
• Taste and season with salt and pepper, then stir in the creme fraiche.
• At this stage you can purée the soup in a food processor or with a hand held blender or, if you prefer the texture of the chopped vegetables, keep it as it is.
• Serve the soup with the Parmesan croutons & the chopped chives.
• CROUTONS:.
• Pre-heat the oven to gas mark 4/180C/350F or pre-heat the grill.
• Place the bread cubes in a bowl, sprinkle in the oil, then stir them around until the bread has soaked up all the oil.
• Next add the freshly grated Parmesan, and stir again till all the bread cubes are well coated.
• Spread them out over a baking sheet and either bake in the pre-heated oven for 10 minutes, or else place them under the pre-heated grill, turning as necessary. (If you use the grill, watch them VERY CAREFULLY as they can burn very easily.).
• The croutons can be made well in advance and stored in an airtight tin for up to two weeks.