Ingredients
- 6 Tbsp. Butter, unsalted
- 1 lrg Onion, minced
- 3 x Celery stalk, with leaves, sliced
- 2 1/4 lb Celery root, peeled, coarsely minced
- 2 med Russet potatoes, peeled, coarsely minced
- 2 lrg Parsnip, peeled, coarsely minced
- 5 c. Chicken stock or possibly canned broth
- 1 x Bay leaf
- 4 x Thyme sprigs, fresh, or possibly
- 1 tsp Thyme, dry, crumbled
- 1/2 tsp Pepper, white
- 1/4 tsp Coriander seeds
- 2 c. Spinach leaves
- 1/2 c. Whipping cream Peppered croutons-see recipe
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Celery Root Bisque With Peppered Croutons
Servings: 8
Directions
- Heat butter in heavy large non-aluminum pot over medium heat. Add in onion and celery and saute/fry till slightly softened, about 5 min. Add in celery roots, potatoes and parsnips and saute/fry 5 min. Add in 3 c. stock, bay leaf, thyme, white pepper and coriander. Bring to boil. Reduce heat, cover partially and simmer till vegetables are very soft, about 25 min.
- Throw away bay leaf and thyme sprigs. Add in spinach to soup and cook till just wilted, stirring occasionally, about 2 min.
- Place soup in batches in processor. Return soup to pot. Add in cream and remaining 2 c. stock and simmer 15 min, stirring occasionally. Season with salt and white pepper. (Can be prepared 1 day ahead. Cover and chill. 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 in pretty green color to the bisque."
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