From nelson@callnet0800.com Mon Jun 12 18:39:42 2000 Date: 10 Jun 2000 14:01:52 GMT From: Andy&Shell Newsgroups: rec.food.recipes Subject: Stilton Soup with Welsh Rarebit Toasties Followup-To: rec.food.cooking STILTON SOUP WITH WELSH RAREBIT TOASTIES PREPARATION 15 MINUTES COOKING ABOUT 30 MINUTES Serves 4 1 onion, peeled and chopped 3 tender celery sticks, chopped (don't use the tougher outer sticks) 50g / 2oz butter 3 medium carrots, peeled and chopped 1 large potato, about 280g / 10oz in weight, peeled, diced and rinsed 850ml / 11,2 pints fresh vegetable stock 142ml carton single cream 175g / 6oz Stilton, crumbled 2 Tbsp double cream or soured cream, to serve FOR THE TOASTIES 100g / 4oz soft Welsh goat's cheese 1 Tbsp chopped walnuts 2 Tbsp cider or light beer 1 French stick, cut into 12 slices Gently cook the onion and celery in the butter for about 5 minutes to soften (don't let them brown). Add the carrot and potato and cook for 5 minutes more. Pour in the stock, bring to the boil, then reduce the heat and simmer for about 30 minutes, uncovered, until the potatoes are very tender. Preheat the oven to 220C / Gas 7 / fan oven 200C. Meanwhile, make the toasties: mix the cheese, walnuts and cider together, then spread on the bread slices. Arrange on a baking sheet and cook in the oven for 5-10 minutes until golden and set. When the vegetables in the pan are tender, liquidise and return to the pan. Stir in the cream and reheat gently. Reserve two tablespoons of the crumbled Stilton. Add the rest to the soup and stir until melted, then season to taste. Do not let the soup boil or you will spoil the flavour. Sprinkle over the reserved Stilton and add a drizzle of cream. Serve with the toasties. PER SERVING 712 kcalories, protein 25g, carbohydrate 49g, fat 47g, saturated fat 28g, fibre 4g, added sugar none, salt 3.29g ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.