Pumpkin And Roquefort Soup With Jet Black Crostini
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Food networ, Food5 | 4 | Servings | |
INGREDIENTS
| 25 | g | Butter |
| 1 | Onion, peeled and coarsely | |
| chopped | ||
| 1 | Clove garlic, peeled and | |
| 1 | Stick celery, coarsely | |
| 1 | t | Medium curry powder |
| 225 | g | Pumpkin |
| 400 | Vegetable stock | |
| 300 | Milk | |
| 60 | g | Roquefort, crumbled |
| 1/2 | Granary baguette | |
| 2 | T | Olive oil |
| 1/2 | Clove garlic, peeled and | |
| finely | ||
| 1 | Jar tapenade |
INSTRUCTIONS
Preheat the oven to 180C/350F/gas 4/fan oven 160C. In a large saucepan, melt the butter and saut the onion, garlic and celery for about 5 minutes over a low heat until they have softened but not coloured. Add the curry powder and cook for another minute. Put in the pumpkin, the vegetable stock and milk. Bring it to a simmer then cover the pan and cook until the pumpkin is tender, about 10 minutes. Remove it from the heat and leave it to cool before blending. Slice the baguette thinly into small rounds and place them on a baking sheet. Mix together the olive oil and garlic and drizzle it over the bread. Spread the tapenade thinly over the top. Put the baking sheet in the oven for about 5 minutes until the crostini are crispy. Pour the soup into a food processor or liquidizer and blend it until it is smooth. Rinse the pan and pour the soup back into it through a sieve, then return the pan to the heat. Now add the Roquefort and continue to heat, stirring, until the cheese has melted. Try not to boil the soup or the cheese will go a bit stringy. Taste and season, then serve it piping hot with the tapenade crostini floating on the surface. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 230
Calories From Fat: 178
Total Fat: 20.2g
Cholesterol: 18.1mg
Sodium: 480.2mg
Potassium: 378.4mg
Carbohydrates: 11.5g
Fiber: 4.6g
Sugar: 4.1g
Protein: 3.6g