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Celery Bisque

 

Well, isn't this soup just lovely. Probably best as a side soup, and not the main course. It is light and palate clearing.

Celery Bisque
Sunday Soups

3 T unsalted butter
1 1/2 c leeks, white and light green only
4 c celery, sliced 1/4" thick
12 oz Yukon Gold potatoes, peeled, in 1/2" dice
4 c stock
1 c creme fraiche
2 tsp coarse salt
1/4 tsp cayenne
1 1/2 T parsley, chopped, for garnish


Heat butter in a large pot over medium. When hot, add leeks and celery and saute, stirring, for 4 minutes.

Add potatoes and stock. Bring to a simmer then lower heat. Cook, uncovered, at a simmer until tender, 20-25 minutes.

Puree in batches then return to the pot. Stir in creme fraiche. Taste soup and adjust seasonings with 2 tsp salt and the cayenne.


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