Celery Bisque With Stilton Toasts
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
4
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
- 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.
- To make toasts: Using back of fork, mash cheese and crème fraîche in small bowl to blend.
- 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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RECIPE SUBMITTED BY
I am a native Californian, born in the Los
Angeles area, college in far northern California and now living in southern part of the San Francisco Bay Area.
I love kids and animals. I am an active volunteer at my two teenage daughters' high school as well as a Girl Scout leader. We have two guinea pigs, one Dalmatian, one cockatiel, and one quarter-horse to keep us busy. I had a career as a marketing writer before I became a full-time mom and volunteer, but I still write all the time as well as participate in a monthly book club.
I stay active and have Jazzercized for over 25 years on a regular basis. I also am trying to do some yoga now and ride horses for fun.
I have loved getting involved in the RecipeZaar games and learning how to post the photos. I am currently playing on the Zaar World Tour and it is lots of fun!
Have been a sports fan since childhood and definitely have enjoyed getting to know about hockey since we have a very successful NHL franchise in our area: Go Sharks!
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