Celery Bisque With Stilton Toasts Recipe

Name: Celery Bisque With Stilton Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 4 cups sliced celery (about 8 stalks); 1 ½ cups chopped leeks (white and pale green parts only, from 2 medium); 34 lb yukon gold potato, peeled, diced; 4 cups low sodium chicken broth; ⅓ cup creme fraiche; ¼ teaspoon cayenne pepper; ¼ cup creme fraiche, as topping to taste; ½ 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

Servings: persons

3 tablespoons butter
4 cups sliced celery (about 8 stalks)
1 ½ cups chopped leeks (white and pale green parts only, from 2 medium)
34 lb yukon gold potato, peeled, diced
4 cups low sodium chicken broth
⅓ cup creme fraiche
¼ teaspoon cayenne pepper
¼ cup creme fraiche, as topping to taste
½ 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

1
Melt butter in heavy large pot over medium-high heat.
2
Add celery and leeks.
3
Saute 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 creme fraiche 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
).
16
Ladle soup into bowls.
17
Swirl 1 to 2 teaspoons additional creme fraiche into each.
18
Sprinkle with parsley, if desired.
19
Serve with Stilton Toasts.
20
To make toasts: Using back of fork, mash cheese and creme fraiche in small bowl to blend.
21
Preheat oven to 350F Arrange baguette slices on rimmed baking sheet.
22
Brush both sides with oil.
23
Bake until just crisp, turning once, about 10 minutes.
24
Spread cheese mixture on toasts.
25
Bake until cheese mixture melts, about 3 minutes.
26
Sprinkle toasts with parsley.

3550

kcal

Calories

Fat

663

Carbs

158

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons butter, 4 cups sliced celery (about 8 stalks), 1 ½ cups chopped leeks (white and pale green parts only, from 2 medium), 34 lb yukon gold potato, peeled, diced, and more.

Yes, Celery Bisque With Stilton Toasts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Celery Bisque With Stilton Toasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions