Celery Bisque With Stilton Toasts

• 3 T. unsalted butter
• 1 1/2 c. leeks (white and light green only...about 2 medium leeks)
• 4 cups sliced (about 1/inch) celery (roughly one full group)
• 12 oz yukon gold potatoes (lighten it with less)
• 4 c. chicken stock/broth
• 1 c. creme fraiche divided (see Stilton Toasts)
• 2 t. kosher salt
• 1/8 to 1/4 cayenne pepper
• 1 1/2 T. flat leaf parsley (optional)
• Stilton Toasts
• 2 1/2 ozs stilton or very good blue cheese crumbled
• 1 1/2 tablespoon creme fraiche
• 2 teaspoons flat leaf parsley

1. Soup
2. 1. Heat butter in large, deep-sided pot with lid over medium, high heat. When hot, add leeks and celery and saute, stirring for 4 minutes. Add potatoes and broth. Bring mixture to a simmer, then reduce heat. Cook, uncovered, at a simmer until all vegetables are tender (20-25 minutes).
3. 2. Puree' the soup in batches and return to pot, or use immersion blender. Stire in 2/3 c. creme fraiche. Taste soup and season with 2 t. salt and the cayenne pepper.
4. 3. To server, ladle soup into bowls and garnish with parsley, a dollop of creme fraiche and stilton toast.
5. Stilton Toasts
6. 1. Arrange toasts on a cookie sheet and lightly coat both sides of sliced french bread with olive oil. Bake at 350 degrees until just brown on each side.
7. 2. Use fork to mix together the crumbled Stilton and creme fraiche. Top each toast with a little dollop of the mixture and spread. Put back in the oven for 2-3 minutes until the cheese melts. Sprinkle with parsley.

butter, leeks, celery, gold potatoes, chicken stockbroth, creme fraiche, kosher salt, cayenne pepper, flat leaf parsley, stilton, creme fraiche, flat leaf parsley

Taken from www.epicurious.com/recipes/member/views/celery-bisque-with-stilton-toasts-52870391 (may not work)