Celery root bisque with peppered croutons
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Celery root bisque with peppered croutons
  Celery    Bisque    Soups    Irish    Roots  
Last updated 6/12/2012 12:46:57 AM. Recipe ID 7460. Report a problem with this recipe.
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      Title: Celery root bisque with peppered croutons
 Categories: Soups, Irish
      Yield: 8 Servings
      6 tb Butter, unsalted
      1 lg Onion; chopped
      3    Celery stalk; with leaves,
  2 1/4 lb Celery root; peeled,
           -coarsely chopped
      2 md Russet potatoes, peeled,
           -coarsely chopped
      2 lg Parsnip; peeled, coarsely
      5 c  Chicken stock or
           -canned broth
      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."

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Recipe ID 7460 (Apr 03, 2005)

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