Celery Root And Cauliflower Bisque Recipes

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CELERY ROOT BISQUE WITH THYME CROUTONS



Celery Root Bisque with Thyme Croutons image

Categories     Soup/Stew     Potato     Vegetable     Appetizer     Sauté     Thanksgiving     Root Vegetable     Fall     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
1 cup chopped celery
1/2 cup coarsely chopped shallots (about 3 large)
2 pounds celery roots (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 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
1/4 cup whipping cream
Additional chopped fresh thyme

Steps:

  • 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.
  • Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)
  • Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.

CELERY-ROOT-AND-CAULIFLOWER BISQUE



Celery-Root-and-Cauliflower Bisque image

Provided by Molly O'Neill

Categories     weekday, soups and stews, appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
1 medium onion, minced
1 teaspoon celery seeds
1 tablespoon lightly toasted coriander seeds, finely crushed
2 teaspoons ground cumin
2 medium celery roots, peeled and cut into 1/2-inch cubes
1/2 large head cauliflower, coarsely chopped, to make 4 cups
1 medium baking potato, peeled and cut into 1/2-inch cubes
6 cups chicken broth
6 to 8 teaspoons salt
1 cup low-fat yogurt
1/2 cup heavy cream

Steps:

  • In a medium saucepan, melt the butter. Add the onion and cook, stirring occasionally, over medium heat for 3 minutes. Add the celery seeds, coriander seeds and cumin and cook for 1 minute. Add the celery roots, cauliflower, potato and broth. Bring the soup to a boil, then simmer for 20 minutes.
  • Working in batches no larger than 2 cups, puree the soup in a blender. Stir in the salt to taste, yogurt and cream and serve.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 843 milligrams, Sugar 8 grams, TransFat 0 grams

CAULIFLOWER BISQUE



Cauliflower Bisque image

This guilt-free, easy, and budget-friendly recipe can satisfy even the heartiest appetites.

Provided by lcs

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 45m

Yield 4

Number Of Ingredients 11

2 cups chicken stock
1 large head cauliflower, chopped
1 yellow onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3 cloves garlic, chopped
1 tablespoon soy sauce
1 tablespoon lemon juice
1 pinch salt and cracked black pepper to taste
2 cups cooked basmati rice
3 green onions, chopped

Steps:

  • Bring chicken stock to a boil in a large pot. Add cauliflower, onion, celery, carrots, and garlic; cover and steam until carrots are tender, about 10 minutes.
  • Transfer cauliflower mixture and some chicken stock to a food processor or blender. Add soy sauce and lemon juice. Cover and hold lid down with a potholder; puree mixture until smooth.
  • Pour pureed mixture back into the pot. Season with salt and pepper. Stir in cooked rice. Garnish with green onions.

Nutrition Facts : Calories 95.9 calories, Carbohydrate 19.7 g, Cholesterol 2.5 mg, Fat 0.6 g, Fiber 6.9 g, Protein 6 g, SaturatedFat 0.1 g, Sodium 827.7 mg, Sugar 8.7 g

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