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Celery Bisque With Stilton Toasts

Courses: Soup
Serves: 4 people

Recipe Ingredients

3 tablespoons 45mlButter
4 cups 440g / 15ozSliced celery - (abt 8 stalks)
1 1/2 cups 219g / 7.7ozChopped leeks
  = (white and pale green parts only,
  From 2 medium leeks)
3/4 lb 340g / 11ozYukon Gold potatoes - peeled, diced
4 cups 948mlLow-salt chicken broth - or more if needed
1/3 cup 78mlCrème fraîche - plus
  Additional crème fraîche
1/4 teaspoon 1.3mlCayenne pepper
  Chopped fresh parsley - (optional)
  Stilton Toasts - (see recipe)

Recipe Instructions

Melt butter in heavy large pot over medium-high heat. Add celery and leeks. Saute 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.

Bon Appetit, November 2004


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