Sunday, January 15, 2012

Celery Bisque with Stilton Toasts

The Soup:
Tonight's soup was Celery Bisque served with Stilton Toasts.  It was definitely a stand out, crowd-pleasing favorite.

Another simple recipe: saute leeks & celery in butter then add chicken stock and diced Yukon Gold potatoes and simmer until tender.  Next, use an immersion blender to puree the soup. Add the Creme Fraiche and season with salt and cayenne pepper, garnish with parsley & serve.  My official substitution for Creme Fraiche will be Light Coconut Milk, now and going forward for all future recipes.  It seems to work well.  The soup was served alongside sliced baguettes w/ Stilton blue cheese roasted on top.

The Results:
The family really enjoyed this soup!  It had a light, salty flavor and a great, thick & creamy texture.  Comments from everyone were positive, this soup was yummy-liscious.  It was agreed that the soup brought out the flavor of celery and made it much easier to enjoy than when eaten raw.  The part that was not enjoyed by all was the blue cheese flavor on the toasts.  Everyone tried it but only the adults enjoy it so far.  Perhaps this adventure bite of blue cheese will open minds for later appreciation.

Star rating:
15 yr old: 4.5 stars
12 yr old: 5 stars
Stilton Toasts, some left plain
9 yr old: 5 stars
pureed with an immersion blender

A lovely meal


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