Now, how many of you aren't afraid, you're just not willing to chop it up? That's what I figured - there goes another 8%. So this post is really for the 2% of you who are still reading. Hi. This is a lovely, creamy soup that's rich and has a subtle hint of celery. If you like potato soup, you'll love it. Remember, don't judge a root by it's gnarly cover.
CELERY ROOT BISQUE
Makes 8 servings
1/4 cup (1/2 stick) butter
1 cup chopped celery
1/2 cup coarsely chopped shallots (about 3 large)
2 lb. celery root, peeled, woody parts discarded, cut into ½-inch cubes (about 5 ½ cups)
1 10-ounce russet potato, peeled, cut into 1-inch pieces
5 cups low-salt chicken broth
1 1/2 teaspoons minced fresh thyme, plus more for garnish
1/4 cup cream
1. Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.
2. Puree soup until smooth using an immersion blender (or in a blender in batches). Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.
3. Stir cream into soup and bring to simmer. Season to taste with salt and pepper.
4. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.
Bon Appétit, November 2005
|celery root, a.k.a. celeriac (not in any way related to celiac)|
You can see the celery growing up top. You can also see
that it's very dirty. After I chopped off all the dirty parts,
I rinsed the white part before chopping into cubes.
Tell me this doesn't look like a beanstalk right out of a fairytale.
|chopping off the woody outside|
|celery and shallots|
|adding celery root and potato|
|broth and thyme added|
|coming to a boil|
|about to blend with the thunderstick (immersion blender)|
|celery root bisque|