Recipe#6473
Title: CELERY ROOT BISQUE WITH PEPPERED CROUTONS
From Bon Appetit, March 1991
CELERY ROOT BISQUE WITH PEPPERED CROUTONS
6 tb Butter, unsalted1 lg Onion -- chopped
3 Celery stalk -- with leaves,
-sliced
2 1/4 lb Celery root -- peeled,
-coarsely chopped
2 md Russet potatoes, peeled,
-coarsely chopped
2 lg Parsnip -- peeled, coarsely
-chopped
5 c Chicken stock or
-canned broth
1 Bay leaf
4 Thyme sprigs, fresh -- or
1 t Thyme, dried -- crumbled
1/2 ts Pepper, white
1/4 ts Coriander seeds
2 c Spinach leaves
1/2 c Whipping cream
Peppered croutons-see recipe
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."