This sophisticated Celery Root Bisque transforms humble roots into a luxurious, velvety soup. The base is built on sautéed onions, celery, parsnips, and potatoes, simmered in rich chicken stock with aromatic thyme and coriander. A blend of fresh spinach adds a vibrant green hue and subtle freshness before the mixture is pureed to silkiness. Finished with a splash of heavy cream, the bisque offers a comforting, earthy flavor profile that is both elegant and warming. It pairs beautifully with the included peppered croutons, which provide a necessary textural contrast. Perfect for a cozy winter dinner or as an elegant starter for a St. PatrickâÂÂs Day feast, this recipe brings the rustic charm of an Irish garden to your table.
Celery Root Bisque With Peppered Croutons
Description
This sophisticated Celery Root Bisque transforms humble roots into a luxurious, velvety soup. The base is built on saut&# 195;©ed onions, celery, parsnips, and potatoes, simmered in rich chicken stock with aromatic thyme and coriander. A blend of fresh spinach adds a vibrant green hue and subtle freshness before the mixture is pureed to silkiness. Finished with a splash of heavy cream, the bisque offers a comforting, earthy flavor profile that is both elegant and warming. It pairs beautifully with the included peppered croutons, which provide a necessary textural contrast. Perfect for a cozy winter dinner or as an elegant starter for a St. PatrickâÂÂs Day feast, this recipe brings the rustic charm of an Irish garden to your table.Ingredients
Directions
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Melt 6 tablespoons of unsalted butter in a heavy large non-aluminum pot over medium heat.
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Add the chopped onion and chopped celery stalks to the pot.
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Sauté the vegetables until they are slightly softened, about 5 minutes.
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Add 2 1/4 lbs peeled and coarsely chopped celery root, 2 peeled and coarsely chopped medium Russet potatoes, and 2 peeled and coarsely chopped medium parsnips.
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Sauté the root vegetables for another 5 minutes until fragrant.
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Pour in 3 cups of chicken stock and add 1 bay leaf, 4 fresh thyme sprigs (or 1 tsp dried crumbled thyme), 1/2 tsp white pepper, and 1/4 tsp coriander seeds.
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Bring the mixture to a boil, then reduce heat to low.
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Cover the pot partially and simmer until the vegetables are very soft, about 25 minutes.
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Discard the bay leaf and thyme sprigs.
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Stir in 2 cups of spinach leaves and cook until just wilted, about 2 minutes.
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Transfer the soup in batches to a food processor or blender and blend until completely smooth.
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Return the pureed soup to the pot.
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Stir in 1/2 cup whipping cream and the remaining 2 cups of stock.
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Simmer gently for 15 minutes, stirring occasionally, to let the flavors meld.
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Season with salt and additional white pepper to taste.
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Ladle the hot soup into bowls.
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Sprinkle generously with peppered croutons and serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 181.8kcal
- % Daily Value *
- Total Fat 18.4g29%
- Saturated Fat 11.5g58%
- Cholesterol 48.4mg17%
- Sodium 172.7mg8%
- Total Carbohydrate 4.6g2%
- Dietary Fiber 1.6g7%
- Sugars 2.0g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
