Celery Bisque With Stilton Toasts |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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What a nice way to use your celery! A very tasty soup. Ingredients:
3 tablespoons butter |
4 cups sliced celery (about 8 stalks) |
1 1/2 cups chopped leeks (white and pale green parts only, from 2 medium) |
3/4 lb yukon gold potato, peeled, diced |
4 cups low sodium chicken broth |
1/3 cup creme fraiche |
1/4 teaspoon cayenne pepper |
1/4 cup creme fraiche, as topping to taste |
1/2 cup packed crumbled stilton cheese (about 2 ounces) |
2 tablespoons creme fraiche or 2 tablespoons sour cream |
1 french baguette, sliced |
olive oil |
chopped fresh italian parsley |
Directions:
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.).
2. Ladle soup into bowls. Swirl 1 to 2 teaspoons additional crème fraîche into each. Sprinkle with parsley, if desired. Serve with Stilton Toasts.
3. To make toasts: Using back of fork, mash cheese and crème fraîche in small bowl to blend.
4. Preheat oven to 350°F Arrange baguette slices on rimmed baking sheet. Brush both sides with oil. Bake until just crisp, turning once, about 10 minutes. Spread cheese mixture on toasts. Bake until cheese mixture melts, about 3 minutes. Sprinkle toasts with parsley.
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