Celery Root Bisque
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: 1-2 hrs
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 fresh thyme sprigs
OR
1 teaspoon dried thyme, crumbled
1/2 teaspoon white pepper
1/4 teaspoon coriander seeds
2 cups spinach leaves
1/2 cup whipping cream
Directions:
Melt butter in a 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 for 5 minutes.
Add 3 cups stock, bay leaf, thyme, white pepper and coriander. Bring to a 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 until you get the texture you prefer.
Return soup to pot. Add cream and remaining 2 cups stock and simmer for 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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/20/Celery-Root-Bisque75936.shtml
Recipe ID: 46720
Nutrition:
per serving: 235 calories, 15g fat, 23g carbohydrates, 4g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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