Celery - It isn't just for mirepoix anymore!

Finally, I did it! After bringing home the most beautiful stalk of celery imaginable I chopped off the ends and put it into a vase of water to help keep it fresh. It sat so proudly on the center island. Looking at it you had to wonder what kind of plant was growing, but after one quick whif you knew in an instant!

Sometimes the most simple recipes can taste the best. I think that is because we are not disguising the core ingredient and using it as close to it's purest form as possible. Although I will admit I may have over done it on the cayenne and as a result have adjusted my recipe accordingly.

The goal of choosing my ingredients was to keep the refreshing flavor of the celery while providing just a hint of heat that you could feel on both the front and back of the mouth. The front of the mouth heat is from the crouton and cayenne garnish, while the heat at the back of the mouth was from the slight pinch of cayenne in the bisque itself.

In the below recipe I have adjusted for my mistake. I would either not put cayenne into the bisque itself as there is plenty of pepper in the crouton and creme fraiche or just add a bit extra black pepper in the bisque. Just don't overpower the wonderful velvety fresh flavor of the celery.

Here is my attempt at Celery Bisque.

Celery Bisque (yields 4 servings)

3 T butter
4 C sliced celery (about 8 stalks)
1 1/2 C chopped leeks (white and pale green parts only; from 2 medium)
3/4 lb Yukon Gold potatoes potatoes, peeled, diced (or substitute with parsnips)
4 C (or more) low-salt chicken broth or vegetable broth
1/3 C plus additional creme faraiche or sour cream
1/4 t cayenne pepper

Chopped fresh celery leaves(optional)

Black pepper croutons (see below recipe)
Cayenne creme fraiche/sour cream - (whisk together to desired taste)

Preparation Instructions:

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. Working in batches, puree soup in blender until smooth. Return to same pot. Whisk in 1/3 cup creme fraiche/sour cream. 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 cayenne creme fraiche/sour cream into each. Sprinkle with celery leaves and top with black pepper croutons.

Note: if you omit the croutons and cayenne swirl then you may want to add some cayenne directly into the soup to taste. Do not over power the celery flavor.

*Black Pepper Croutons

1/4 C (1/2 stick) butter
3 C 1/2-inch cubes crust less sourdough bread (about 8 oz)
1 t coarsely cracked black pepper

Melt butter in heavy large skillet over medium heat. Add bread and pepper and stir to coat. Saute until croutons are golden and crisp on all sides, stirring occasionally, about 12 minutes. Sprinkle with salt. (Can be made 1 day ahead. Cool completely; store airtight at room temperature.)