Cream of Celery Soup with Stilton Crostini
3 tbsp butter
1 package of celery, chopped (about 8 stalks, 4 cups)
2 leeks, chopped
3/4 pound Yukon Gold potatoes, peeled, diced
4 cups (or more) low-salt chicken broth (I use the boxed Swanson's Natural Goodness)
1/3 cup plus additional creme fraiche
1/4 tsp cayenne pepper
1/4 cup crumbled Stilton cheese (about 2 ounces)
1 tbsp creme fraiche
4 slices of a baguette, 1/2-inch thick slices
In a large pot, melt butter over medium-high heat. Add celery and leeks. Sauté until celery is slightly softened, about 4 minutes. Add potatoes and broth. Bring to boil. Reduce heat to medium-low, simmer, uncovered, about 30 minutes. Working in batches, puree soup in blender (not food processor) until smooth. Return to same pot. Whisk in 1/3 cup creme fraiche and cayenne pepper. Season to taste with salt and pepper.
In a small bowl, mash together cheese and creme fraiche with the back of a fork. Preheat oven to 350°F. Arrange bread on a baking sheet and brush both sides of each slice with oil. Bake, turning once, about 10 minutes. Spread cheese on toasts. Bake until cheese melts, about 3 minutes. Makes 4 toasts.
To serve, ladle soup into bowls. Swirl 1 to 2 teaspoons additional creme fraiche into each. Serve with Stilton Toasts.
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