Parsley Root Soup With Crabmeat Toasts Food

CHUNKY ROOT VEGETABLE SOUP WITH CHEESY PESTO TOASTS

Steps:

• Melt the butter in a large heavy-based saucepan. Add the shallots and cook for 5 mins until soft, then add the garlic and cook for 1 min more. Pour in the wine and simmer until reduced, then add the vegetables and cook for 2-3 mins.
• Pour in the stock, bring to the boil, reduce the heat and simmer for about 20 mins until the vegetables are soft. Meanwhile, to make the pesto, mix all the ingredients together with enough olive oil to make a thickish paste. Season.
• To make the toasts, put the grated cheese in a bowl and mix together with 2-3 tsp of the pesto. Heat grill. Put the ciabatta slices under the grill and toast on both sides. Remove, top with the herby cheese mixture, then grill until melted.
• Season the soup well and serve with the cheesy pesto toasts and remaining pesto, for drizzling.

CREAMY CRAB TOAST CUPS

Steps:

• Preheat oven to 350°. Flatten bread slices with a rolling pin. Brush both sides of bread with melted butter; press into muffin cups. Bake 12-15 minutes or until golden brown., For filling, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened., Add cheese, lemon juice, mustard, Worcestershire sauce, salt and pepper sauce; cook and stir until cheese is melted. Stir in crab; heat through. Stir in minced parsley and green onion. Spoon into cups.

PARSLEY-ROOT SOUP WITH TRUFFLED CHESTNUTS

Steps:

• Cook onion and garlic in butter in a large heavy pot over medium heat, stirring occasionally, until onion is softened and golden, 6 to 8 minutes. Add parsley root, thyme, bay leaf, white pepper, and 3/4 teaspoon salt and cook, stirring occasionally, until parsley root begins to soften, 8 to 10 minutes. Add water and broth and simmer, partially covered, until parsley root is very tender, 30 to 40 minutes.
• Discard thyme and bay leaf and stir in oil. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. If soup is too thick, thin to desired consistency with water. Season with salt, then return to cleaned pot to keep warm, covered, until ready to serve.
• Shave chestnuts with an adjustable-blade slicer or sharp vegetable peeler as thinly as possible over each serving.

PARSLEY-ROOT SOUP WITH CRABMEAT TOASTS

Steps:

• Melt butter in a Dutch oven or medium heavy-bottomed pot over medium heat. Add parsley root and leeks; cook, stirring occasionally, until leeks are just tender, about 7 minutes. Add potatoes, stock, and 1 cup water; season with salt. Raise heat to medium-high; cook until parsley root is tender, about 15 minutes.
• Let cool slightly, about 10 minutes. Working in batches (so the blender is never more than halfway full), puree soup until completely smooth.
• Return soup to pot; add milk. Heat over medium heat, stirring occasionally, until hot (do not let simmer), about 7 minutes. If desired, add more milk for a thinner consistency.
• Serve soup with Crabmeat Toasts.

CRAB & TANGLED ASPARAGUS SALAD ON TOAST

Steps:

• Use a swivel blade peeler to shave the asparagus into ribbons. Put in a bowl and season with salt and pepper, then dress with the lemon juice and olive oil and set aside.
• Mix the parsley, capers, gherkin and lemon zest into the mayonnaise in a small bowl, then gently fold through the crabmeat. Toast or griddle the sourdough and top with the crab mixture. Toss the rocket in with the asparagus and top each crab toast with a tangle of the asparagus salad. Season with flaky sea salt and serve.