Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Celery Root Bisque
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- #46720
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
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.
added by
laughingchef
nutrition data
235 calories, 15 grams fat, 23 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
April 7, 2007
Celery root is my new favorite ingredient. It gives the soup a wonderful flavor. I didn't use parsnip or spinach because I didn't have on hand and it was wonderful.