Celery Bisque with Stilton Toasts
Elevate your soup game with this luxurious Celery Bisque with Stilton Toasts, a comforting yet sophisticated dish perfect for any occasion. This creamy bisque combines the earthy sweetness of tender celery, leeks, and potatoes blended to silky perfection with whole milk and a touch of heavy cream. The real highlight? Golden slices of baguette crowned with rich, tangy Stilton cheese, baked until irresistibly bubbly and crisp. This recipe pairs humble ingredients with gourmet flair, offering a restaurant-quality meal at home in just an hour. Garnish with fresh parsley and serve the toasts on the side for dipping or crumbling into the soup for a truly indulgent experience. Perfect for cozy dinners, elegant gatherings, or anytime you’re craving a unique twist on classic comfort food.
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Recipe Information
Ingredients
- 8 pieces celery stalks
- 1 piece leek
- 1 piece yellow onion
- 3 tablespoons butter
- 1 piece potato
- 4 cups vegetable stock
- 1 cup whole milk
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece French baguette
- 4 ounces Stilton cheese
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Wash the celery, leek, and potato thoroughly. Chop the celery into 1-inch pieces, finely slice the leek, dice the onion, and peel and cube the potato.
In a large pot, melt the butter over medium heat. Add the onion and leek, cooking until softened and translucent, about 5 minutes.
Add the celery and potato to the pot. Stir to coat the vegetables in butter and cook for an additional 5 minutes.
Pour in the vegetable stock and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes or until the vegetables are tender.
Using an immersion blender (or working in batches with a countertop blender), blend the soup until smooth and creamy.
Stir in the milk and heavy cream. Season with salt and black pepper to taste. Simmer gently for another 5 minutes. Remove from heat and keep warm.
Preheat your oven to 400°F (200°C). Slice the baguette into 1/2-inch-thick rounds. Lightly brush each piece with olive oil and arrange on a baking sheet.
Crumble the Stilton cheese evenly over the baguette slices. Toast in the oven for 6–8 minutes or until the cheese is melted and bubbly.
Ladle the celery bisque into bowls. Top with fresh parsley, if using. Serve the Stilton toasts on the side for dipping or crumbling into the soup.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1766 mg | 77% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 10.8 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 328 mg | 25% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1049 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
