• 4servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B9, C, D
MineralsNatrium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Butter

  2. 4 cups 440g / 15oz Sliced celery - (abt 8 stalks)

  3. 1 1/2 cups 219g / 7.7oz Chopped leeks

  4. (white and pale green parts only,

  5. From 2 medium leeks)

  6. 3/4 lb 340g / 11oz Yukon Gold potatoes - peeled, diced

  7. 4 cups 948ml Low-salt chicken broth - or more if needed

  8. 1/3 cup 78ml Creme fraiche - plus

  9. Additional creme fraiche

  10. 1/4 teaspoon 1 1/3ml Cayenne pepper

  11. Chopped fresh parsley -

  12. Stilton Toasts - (see recipe)

Instructions Jump to Ingredients ↑

  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.

  2. Working in batches, puree soup in blender until smooth. Return to same pot. Whisk in 1/3 cup crème fraîche 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.)

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

  4. This recipe yields 4 servings.


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