Tomato Bisque with Pesto and Blue Cheese Croutons

1/2 cup celery, chopped

1/2 onion, chopped

2 TB garlic, chopped

1/2 tsp dried chile flakes

4 TB flour

splash of white wine

2 cans chicken stock (recipe doesnt state what size cans, but I think you would need at least 4 cups)

2 cups canned crushed tomatoes

1 tsp sugar

2 medium tomatoes, seeded

1/4 cup butter

1 cup cream

1/3 cup Sherry

salt and pepper to taste

Saute onions, garlic and celery in 1 TB butter and 1 TB olive oil until tender. Add chile flakes. Sprinkle with flour and stir for about a minute until well mixed. Add a splash of white wine. Add chicken stock and crushed tomatoes and simmer for 20 minutes.

While that is cooking, in a saute pan, add butter and tomatoes and saute approx. 5 minutes. Add this to the tomato broth mixture.

Puree in blender and then return to the stove. Add cream. Adjust seasonings. Add sherry. Heat for another 5 minutes or until heated through.

Garnish with store bought pesto or make homemade if you have the time!!

Bleu Cheese Crostini

1/2 sourdough baguette

1/4 cup butter

1 tsp garlic, minced

2 oz. bleu cheese crumbles mixed with 1 TB mayonnaise

Slice baguette in 1/2" slices. Melt garlic and butter together. Brush each slice with the mixture. Bake at 350 degrees, turning over when one side is golden. After you turn over add some bleu cheese mixture and continue to bake. Should take approx. 20-25 minutes total.

You can also broil right before it is ready to melt the cheese.