Celery Bisque With Stilton Toasts

1. 1

   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 creme fraiche 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.)

2. 2

   Ladle soup into bowls. Swirl 1 to 2 teaspoons additional creme fraiche into each. Sprinkle with parsley, if desired. Serve with Stilton Toasts.

* Per serving · 4 servings · Values may vary.

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