Celery Bisque With Stilton Toasts
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Butter1 tsp
Cayenne PepperDirections:
1
Melt butter in heavy large pot over medium-high heat
2
Add celery and leeks
3
Sauté until celery is slightly softened, about 4 minutes
4
Add potatoes and 4 cups broth
5
Bring to boil
6
Reduce heat to medium-low
7
Simmer, uncovered, until all vegetables are tender, about 30 minutes
8
Working in batches, puree soup in blender until smooth
9
Return to same pot
10
Whisk in 1/3 cup crème fraîche and cayenne pepper
11
Season soup to taste with salt and pepper
12
(Can be prepared 2 days ahead
13
Cool, then cover and refrigerate
14
Rewarm over medium heat before serving, adding more broth to thin if desired
15
) Ladle soup into bowls
16
Swirl 1 to 2 teaspoons additional crème fraîche into each
17
Sprinkle with parsley, if desired
18
Serve with Stilton Toasts
19
Melt butter in heavy large pot over medium-high heat
20
Add celery and leeks
21
Sauté until celery is slightly softened, about 4 minutes
22
Add potatoes and 4 cups broth
23
Bring to boil
24
Reduce heat to medium-low
25
Simmer, uncovered, until all vegetables are tender, about 30 minutes
26
Working in batches, puree soup in blender until smooth
27
Return to same pot
28
Whisk in 1/3 cup crème fraîche and cayenne pepper
29
Season soup to taste with salt and pepper
30
(Can be prepared 2 days ahead
31
Cool, then cover and refrigerate
32
Rewarm over medium heat before serving, adding more broth to thin if desired
33
) Ladle soup into bowls
34
Swirl 1 to 2 teaspoons additional crème fraîche into each
35
Sprinkle with parsley, if desired
36
Serve with Stilton Toasts