Pumpkin and Roquefort Soup With Jet Black Crostini

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Pumpkin and Roquefort Soup With Jet Black Crostini

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Food Network Daily

 

Amount Measure Ingredient -- Preparation Method

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***SOUP***

25 grams butter

1 medium onion -- peeled and coarsely

1 clove garlic -- peeled and chopped

1 stick celery -- coarsely chopped

1 teaspoon curry powder -- medium

225 gram pumpkin

400 milliliter vegetable stock

300 milliliter milk

60 grams Roquefort cheese -- crumbled

***CROSTINI***

1/2 baguette

2 tablespoons olive oil

1/2 clove garlic -- peeled and finely ch

1 jar tapenade

 

Heat the oven to 180C/350F/gas 4/fan oven 160C.

 

In a large saucepan, melt the butter and saute 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.

 

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Per Serving (excluding unknown items): 461 Calories; 22g Fat (43.4% calories

from fat); 14g Protein; 52g Carbohydrate; 4g Dietary Fiber; 39mg

Cholesterol; 1404mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2

Vegetable; 1/2 Non-Fat Milk; 4 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0