Root Bisque with Peppered Croutons|
Celery Root Bisque with Peppered Croutons
6 tb Butter, unsalted
1 lg Onion; chopped
3 Celery stalk; with leaves,
2 1/4 lb Celery root; peeled,
2 md Russet potatoes, peeled,
2 lg Parsnip; peeled, coarsely
5 c Chicken stock or
1 Bay leaf
4 Thyme sprigs, fresh; or
1 ts Thyme, dried; crumbled
1/2 ts Pepper, white
1/4 ts Coriander seeds
2 c Spinach leaves
1/2 c Whipping cream
Peppered croutons-see recipe
Melt butter in 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 5 minutes. Add 3 cups stock, bay
leaf, thyme, white pepper and coriander. Bring to 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. Return soup to pot. Add cream and
remaining 2 cups stock and simmer 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.
"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
pretty green color to the bisque."
From Bon Appetit, March 1991
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini