Celery root bisque with peppered croutons
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter, unsalted |
| 1 | large | Onion; chopped |
| 3 | Celery stalk; with leaves, sliced | |
| 2¼ | pounds | Celery root; peeled, coarsely chopped |
| 2 | mediums | Russet potatoes, peeled, coarsely chopped |
| 2 | larges | Parsnip; peeled, coarsely chopped |
| 5 | cups | Chicken stock or canned broth |
| 1 | Bay leaf | |
| 4 | Thyme sprigs, fresh; or | |
| 1 | teaspoon | Thyme, dried; crumbled |
| ½ | teaspoon | Pepper, white |
| ¼ | teaspoon | Coriander seeds |
| 2 | cups | Spinach leaves |
| ½ | cup | Whipping cream |
| Peppered croutons-see recipe | ||
| From Bon Appetit, March 1991 | ||
Directions
Melt butter in heavy large non-aluminum pot over medium heat. Add onion and celery and saute until slightly softened, about 5 minutes.
Add celery roots, potatoes and parsnips and saute 5 minutes. Add 3 cups stock, bay leaf, thyme, white pepper and coriander. Bring to boil. Reduce heat, cover partially and simmer until vegetables are very soft, about 25 minutes. Discard bay leaf and thyme sprigs. Add spinach to soup and cook until just wilted, stirring occasionally, about 2 minutes.
Place soup in batches in processor. Return soup to pot. Add cream and remaining 2 cups stock and simmer 15 minutes, stirring occasionally.
Season with salt and white pepper. (Can be prepared 1 day ahead.
Cover and refrigerate. Bring to simmer before continuing.) Ladle soup into bowls. Sprinkle with croutons and serve.
"The Irish excel with root vegetables, and every home garden seems to boast lush rows of celeriac, parsnips, turnips, leeks, rutabagas, and potatoes. This savory bisque is a subtle and suave use of the humble and often ignored celery root. Along with glasses of sherry, it makes a great beginning to an elegant celebration of St. Patrick. Spinach leaves add pretty green color to the bisque."