Celery Bisque With Stilton Toasts
What a nice way to use your celery! A very tasty soup.
Steps
Melt butter in heavy large pot over medium-high heat.
Add celery and leeks.
Saut 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 crme frache and cayenne pepper.
Season soup to taste with salt and pepper.
Ladle soup into bowls.
Swirl 1 to 2 teaspoons additional crme frache into each.
Sprinkle with parsley , if desired.
Serve with stilton toasts.
To make toasts: using back of fork , mash cheese and crme frache in small bowl to blend.
Preheat oven to 350f 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.
Ingredients
butter, celery, leeks, yukon gold potato, low sodium chicken broth, creme fraiche, cayenne pepper, stilton cheese, french baguette, olive oil, fresh italian parsley