Celery root bisque

1 Servings

Ingredients

Quantity Ingredient
½ pounds Celery root (sometimes called celeriac)
2 larges Shallots
1 Celery rib
1½ tablespoon Butter
2½ cup Water
2 teaspoons Fresh lemon juice; or to taste
2 slices Dark brown bread; crusts removed
2 tablespoons Olive oil
¼ cup Chilled heavy cream if desired

Directions

GARNISH

With a sharp knife peel celery root and cut into ½-inch cubes. Thinly slice shallots and chop celery ribs.

In heavy saucepan cook vegetables in butter with salt and pepper to taste over moderately high heat, stirring, until golden, about 6 minutes. Add water and boil, uncovered, until celery root is very tender, about 15 minutes.

In a blender puree mixture in batches (use caution when blending hot liquids) until smooth, transferring to a large saucepan. Stir in lemon juice and, if necessary, more water to reach desired consistency. Season soup with salt and pepper. Keep warm.

Cut bread into cubes, or if available, use a cookie cutter to create different shapes. Heat oil in a small saute pan. Fry up croutons until golden and drain on a paper towel lined plate.

In a bowl whisk cream just until stiff peaks form.

Serve bisque topped with croutons and a dollop of whipped cream.

Yield: 3 cups

Recipe by: Cooking Live Show #CL8996 Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman" <jfreeman@...> on Nov 12, 1997

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