Celery Bisque with Stilton Toasts
A creamy, elegant soup combining tender celery, leeks, and potatoes, finished with crème fraîche and a hint of cayenne. Served with Stilton cheese toasts for a sophisticated touch.
Ingredients
- •3 tablespoons butter
- •4 cups celery
- •1½ cups leeks
- •¾ pound Yukon Gold potatoes
- •4 cups low-salt chicken broth
- •⅓ cup crème fraîche
- •¼ teaspoon cayenne pepper
- •2 tablespoons parsley
- •6 pieces Stilton Toasts
Cooking Instructions
- 1.
Melt butter in heavy large pot over medium-high heat. Add celery and leeks. Sauté until celery is slightly softened, about 4 minutes. Add potatoes and 4 cups broth. Bring to boil. Reduce heat to medium-low. Simmer, uncovered, until all vegetables are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return to same pot. Whisk in 1/3 cup crème fraîche and cayenne pepper. Season soup to taste with salt and pepper. (Can be prepared 2 days ahead. Cool, then cover and refrigerate. Rewarm over medium heat before serving, adding more broth to thin if desired.)
45 min
- 2.
Ladle soup into bowls. Swirl 1 to 2 teaspoons additional crème fraîche into each. Sprinkle with parsley, if desired. Serve with Stilton Toasts.
5 min
