Celery Bisque with Stilton Toasts

Ingredients for Celery Bisque with Stilton Toasts

• 3 tablespoons butter

• 900g sliced celery (about 8 stalks)

• 350ml chopped leeks (white and pale green parts only

• from 2 medium)

• 350g Yukon Gold potatoes, peeled, diced

• 950ml (or more) low-salt chicken broth

• 80ml plus additional crème fraîche

• 1/4 teaspoons cayenne pepper

• Chopped fresh parsley (optional)

• Stilton Toasts

How to make Celery Bisque with Stilton Toasts

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 950ml 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 50g 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.