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Blue Cheese

Roast Pumpkin, Celery and Bacon Soup with Blue Toast Floats

Ingredients

  • 120g King Island Dairy Bass Strait or Roaring Forties Blue
  • ½ butternut pumpkin, peeled and chopped
  • 3 stalks celery, chopped
  • 1 large onion, peeled and cut into wedges
  • 2 cloves garlic, peeled
  • 4 rashers bacon, chopped
  • 1 tablespoon olive oil
  • 1 litre chicken stock
  • 1 cup milk
  • 1/2 thin frenchstick, sliced
  • olive oil, for brushing


Method
Crumble Blue cheese and refrigerate covered until 30 minutes before serving. Place pumpkin, celery, onion, garlic and bacon in a roasting dish and coat with olive oil. Roast at 200°C for 30 minutes until pumpkin is golden brown. Place in a large pot with stock and simmer covered for 20 minutes or until pumpkin is very soft.  Blend to a smooth puree using a stab blender or food processor. Stir in milk. Meanwhile, brush frenchstick slices with oil and toast under a grill until golden on both sides. Top toasts with crumbled blue cheese and float on top of soup for serving.

Roast Pumpkin, Celery and Bacon Soup with Blue Toast Floats

Preparation time:
15 minutes

Cooking time:
50 minutes

Serves:
6

Products used:
King Island Dairy Bass Strait or Roaring Forties Blue

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