Directions:
- Melt butter in heavy large pot over medium-high heat. Add celery and leeks. Sauté 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. 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.)
- Ladle soup into bowls. Swirl 1 to 2 teaspoons additional crème fraîche into each. Sprinkle with parsley, if desired. Serve with Stilton Toasts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.62 Kcal (1112 kJ) | ||
| Calories from fat | 152.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.92g | 26% | |
|---|---|---|---|
| Cholesterol | 31.75mg | 11% | |
| Sodium | 677.85mg | 28% | |
| Potassium | 683.78mg | 15% | |
| Total Carbs | 23.85g | 8% | |
| Sugars | 4.61g | 18% | |
| Dietary Fiber | 3.57g | 14% | |
| Protein | 6.28g | 13% | |
| Vitamin C | 22.4mg | 37% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 69.6mg | 386% | |
| Calcium | 88.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 54.62 Kcal (229 kJ) | ||
| Calories from fat | 31.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.48g | 26% | |
|---|---|---|---|
| Cholesterol | 6.53mg | 11% | |
| Sodium | 139.39mg | 28% | |
| Potassium | 140.61mg | 15% | |
| Total Carbs | 4.91g | 8% | |
| Sugars | 0.95g | 18% | |
| Dietary Fiber | 0.73g | 14% | |
| Protein | 1.29g | 13% | |
| Vitamin C | 4.6mg | 37% | |
| Iron | 14.3mg | 386% | |
| Calcium | 18.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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