Celery Root Bisque
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Celery Root Bisque
  Celery    Bisque    Roots  
Last updated 6/12/2012 1:12:42 AM. Recipe ID 40785. Report a problem with this recipe.
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      Title: Celery root bisque
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
    1/2 lb Celery root (sometimes
           -called celeriac)
      2 lg Shallots
      1    Celery rib
  1 1/2 tb Butter
  2 1/2 c  Water
      2 ts Fresh lemon juice; or to
           -taste

MMMMM--------------------------GARNISH-------------------------------
      2 sl Dark brown bread; crusts
           -removed
      2 tb Olive oil
    1/4 c  Chilled heavy cream if
           -desired
 
  With a sharp knife peel celery root and cut into 1/2-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 




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Recipe ID 40785 (Apr 03, 2005)

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