Celery Bisque With Stilton Toasts

• 3 tablespoons butter
• 4 cups sliced celery (about 8 stalks)
• 1 12 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
• 13 cup creme fraiche
• 14 teaspoon cayenne pepper
• 14 cup creme fraiche, as topping to taste
• 12 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.

butter, celery, leeks, gold potato, chicken broth, creme fraiche, cayenne pepper, creme fraiche, cheese, creme fraiche, olive oil, fresh italian parsley

Taken from www.food.com/recipe/celery-bisque-with-stilton-toasts-429766 (may not work)