Celery Root Bisque
- Yield: servings
Ingredients
- 1/4cup (1/2 stick) unsalted butter
- 4cups coarsely chopped, peeled celery root (about 1 1/2 pounds)
- 1cup thinly sliced shallots (about 8 ounces)
- 2cups chopped celery (about 4 ribs)
- 1teaspoon salt
- -- Freshly ground black pepper
- 8cups water
- 1tablespoon fresh lemon juice
- 1/4cup heavy cream
- 1/4cup thinly sliced green onion
Instructions
1. Melt butter in a large Dutch oven over medium-high heat. Add celery root, shallots, celery, salt and pepper; cook until celery root is slightly browned. Add water and bring to boil. Cook, uncovered, until celery root is very tender.
2. Working in batches, transfer the soup to a blender and puree. Return to pan and stir in lemon juice and cream, if using. Garnish each serving with green onions. Makes 9 cups. Serves 8.
Recipe courtesy of Maggie Zaccara, Hope & Olive Restaurant, Greenfield, Mass.