Celery Root Bisque Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
6 tablespoons Butter, unsalted
1 large Onion -- chopped
3 Celery stalk -- with leaves, sliced
2 1/4 pounds Celery root -- peeled, coarsely chopped
2 medium Russet potatoes, peeled, coarsely chopped
2 large Parsnip -- peeled, coarsely chopped
5 cups Chicken stock or canned broth
1 Bay leaf
4 Thyme sprigs, fresh
OR
1 teaspoon Thyme, dried -- crumbled
1/2 teaspoon Pepper, white
1/4 teaspoon Coriander seeds
2 cups Spinach leaves
1/2 cup Whipping cream

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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.

This recipe from CDKitchen for Celery Root Bisque serves/makes 8