Best Celery Bisque With Stilton Toasts Recipes

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CREAM OF CELERY BISQUE



Cream of Celery Bisque image

This is such a delicous soup, and another recipe that is so easy to make - This recipe can be made 24 hours ahead and refrigerated. When ready to serve, heat in medum saucepan over medium heat 5 minutes.

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tbps. butter
3/4 cup onion, diced
3/4 cup celery, diced
1/2 cup carrot, diced
1/2 teaspoon dried thyme
5 tablespoons white rice
4 cups chicken broth or 4 cups vegetable broth, low-sodium
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup light cream (half and half)

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



Celery Shrimp Bisque image

OOOHH This is good soup. If you want, you can puree a cup of soup and put it back in the pot for a thicker smoother texture.

Provided by MizzNezz

Categories     < 30 Mins

Time 30m

Yield 10 cups

Number Of Ingredients 12

2 cups peeled diced potatoes
2 cups chopped celery
2 cups water
1/2 cup chopped onion
1 teaspoon salt
1 teaspoon pepper
4 cups half-and-half
1/4 cup flour
1 lb medium shrimp, cleaned
1/4 cup butter
1/2 teaspoon celery salt
1/4 cup dry sherry

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.

CELERY AND STILTON SOUP



Celery and Stilton Soup image

This will seem like a fancy soup without a lot of effort. Stilton cheese is really rich and creamy, and gives the soup a wonderful flavor.

Provided by Sarah Lai

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 sticks butter
1 onion, thinly sliced
1 ½ cups chopped celery
4 ¼ cups water
3 ¾ ounces Stilton cheese, crumbed and divided
4 sprigs watercress, for garnish
¼ teaspoon freshly ground black pepper to taste
1 pinch salt, or as desired

Steps:

  • Melt the butter in a large pot over medium low heat. Add the onions and saute for 10 minutes, or until onion is translucent.
  • Add the celery and the water. Cover and bring to a boil, then reduce heat to low and simmer for 30 minutes, or until celery is soft.
  • Add 2 1/2 ounces of the Stilton cheese to the soup and mix well. Puree the soup in small batches in a blender or food processor and transfer it to a clean pot. Season with freshly ground pepper and salt to taste. Stilton can be very salty, so beware!
  • Pour into individual bowls, sprinkle with the remaining cheese and garnish with the watercress.

Nutrition Facts : Calories 518.4 calories, Carbohydrate 4.7 g, Cholesterol 141.7 mg, Fat 53.7 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 34.1 g, Sodium 777.6 mg, Sugar 2.1 g

CELERY, STILTON & WALNUT SOUP



Celery, Stilton & Walnut Soup image

This soup sounds so quintessentially English to me with its classic combo of ingredients. Recipe source: Creative Cooking Vegetarian.

Provided by Dreamer in Ontario

Categories     Cheese

Time 27m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons butter
2 shallots, chopped
3 celery ribs, chopped
1 garlic clove, crushed
2 tablespoons all-purpose flour
2 1/2 cups vegetable stock or 2 1/2 cups chicken stock
1 1/4 cups milk
1 1/2 cups dolcelatte (plus extra to garnish) or 1 1/2 cups gorgonzola, crumbled (plus extra to garnish)
2 tablespoons walnut halves, roughly chopped
2/3 cup plain yogurt
salt & freshly ground black pepper, to taste
celery leaves, chopped (to garnish)

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



Celery Apple Bisque image

A delicious recipe from "The Brimming Basket," the newsletter of the Pike Place Market Basket CSA. The recipe is an adaptation of a bisque served at Cascadia Restaurant in Seattle.

Provided by Julesong

Categories     Apple

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 bunch celery, chopped
6 medium shallots, sliced
2 apples, peeled and diced
1 teaspoon olive oil
1 teaspoon butter
1 teaspoon celery seed
4 ounces apple brandy
8 ounces apple cider
1 large potato, chopped
1 quart vegetable stock
salt & freshly ground black pepper, to taste
4 ounces creme fraiche or 4 ounces sour cream

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.

Nutrition Facts : Calories 181.7, Fat 8.8, SaturatedFat 4.9, Cholesterol 27.6, Sodium 89, Carbohydrate 24.8, Fiber 4.1, Sugar 8.3, Protein 2.8

STILTON TOASTS



Stilton Toasts image

Categories     Bake     Vegetarian     Blue Cheese     Winter     Bon Appétit

Yield Makes 8

Number Of Ingredients 5

1/2 cup (packed) crumbled Stilton cheese (about 2 ounces)
2 tablespoons crème fraîche or sour cream
8 1/4-inch-thick long diagonal slices French baguette
Olive oil
Chopped fresh Italian parsley

Steps:

  • 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.

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