Celery Bisque With Stilton Toasts

Celery Bisque With Stilton Toasts
Celery Bisque With Stilton Toasts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    tablespoons butter

  • 4

    cups sliced celery - (abt 8 stalks)

  • 1 1/2

    cups chopped leeks (white and pale green parts only, from 2 medium leeks)

  • 3/4

    pound Yukon Gold potatoes peeled, diced

  • 4

    cups low-salt chicken broth or more if needed

  • 1/3

    cup crème fraîche plus

  • additional crème fraîche

  • 1/4

    teaspoon cayenne pepper

  • Chopped fresh parsley (optional)

  • Stilton Toasts (see recipe)

Directions

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.) Ladle soup into bowls. Swirl 1 to 2 teaspoons additional crème fraîche into each. Sprinkle with parsley, if desired. Serve with Stilton Toasts. This recipe yields 4 servings.

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