Tuesday, December 2, 2008

Celery Bisque

In this economy it seems wrong to be wasteful, which is why I needed to find something for my bunch of celery that was slowing fading in my fridge. I saw this recipe on Epicurious, and thought it would be perfect.
It has a subtle celery flavor, nice and mellow, balanced by the sweetness of the leeks, and is creamy because of the addition of the potatoes. It also asks for cayenne pepper-, which is brilliant. The original recipe calls for crème fraiche to be swirled on top, but I just used some heavy cream and mixed it in after pureeing.
Instead of stilton toasts (I am not a fan of blue cheese…) I made some croutons that were coated in olive oil, cayenne pepper and sea salt- it added great crunch and texture to the soup.