Celery Root Bisque With Thyme Croutons 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 BISQUE WITH SHIITAKES



Celery-Root Bisque with Shiitakes image

Active time: 45 min Start to finish: 1 3/4 hr

Yield Makes 8 to 10 servings, or about 10 cups

Number Of Ingredients 10

2 lb celery root (sometimes called celeriac), peeled with a knife and cut into 1/2-inch cubes
3 celery ribs, chopped
1/2 lb shallots, chopped
1 stick (1/2 cup) unsalted butter
8 cups water
2 teaspoons salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 cup heavy cream
1 tablespoon fresh lemon juice, or to taste
6 oz fresh shiitakes, stems discarded and caps sliced 1/4 inch thick

Steps:

  • Cook celery root, chopped celery, and shallots in 1/2 stick butter in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until softened but not browned, about 15 minutes. Add water, salt, and pepper and simmer, uncovered, until vegetables are very tender, about 30 minutes.
  • Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then return to pot.
  • Stir in cream and reheat bisque over low heat, stirring occasionally, about 5 minutes. Stir in lemon juice.
  • While bisque is reheating, melt 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with salt and pepper to taste, stirring, until golden brown, about 3 minutes. Transfer mushrooms with a slotted spoon to a plate and add remaining 2 tablespoons butter to skillet. Cook butter over moderate heat, swirling skillet, until browned, about 2 minutes, then transfer to a small bowl.
  • Serve bisque topped with mushrooms and drizzled with brown butter.

CELERY ROOT SOUP WITH CROUTONS



Celery Root Soup with Croutons image

Celery soup is one of my favorite soups. This version is very thick; if you like a thinner soup, you can add some milk in the end.

Provided by Leckerschmecker

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

Time 55m

Yield 4

Number Of Ingredients 9

1 pound celery root, peeled and quartered
3 cups vegetable broth
¾ cup heavy cream
1 pinch salt to taste
1 pinch ground white pepper to taste
1 pinch ground nutmeg
1 tablespoon finely chopped fresh parsley leaves
2 slices Italian bread, cubed
1 tablespoon butter

Steps:

  • Bring a large pot of lightly salted water to a simmer, add celery root pieces, and simmer until soft, about 30 minutes. Drain.
  • Place celery root in a blender and process until smooth. Transfer puree to a pot, add vegetable broth, and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add cream and cook until hot, but don't boil. Season with salt, pepper, and nutmeg.
  • Meanwhile, melt butter in a skillet over medium heat and toast bread cubes until dry and lightly browned, 3 to 5 minutes.
  • Ladle soup into bowls and garnish with chopped parsley and croutons.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 20.2 g, Cholesterol 38.3 mg, Fat 12.3 g, Fiber 3.2 g, Protein 3.9 g, SaturatedFat 7.2 g, Sodium 585.1 mg, Sugar 4.3 g

CREAM OF CELERY BISQUE



Cream of Celery Bisque image

This is such a delicous soup, and another recipe that is so easy to make - This recipe can be made 24 hours ahead and refrigerated. When ready to serve, heat in medum saucepan over medium heat 5 minutes.

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tbps. butter
3/4 cup onion, diced
3/4 cup celery, diced
1/2 cup carrot, diced
1/2 teaspoon dried thyme
5 tablespoons white rice
4 cups chicken broth or 4 cups vegetable broth, low-sodium
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup light cream (half and half)

Steps:

  • Melt butter in medium saucepan over medium high heat. Add onion, celery, and carrot; cook without browning, stirring constantly, 4 minutes or unitl vegetables are tender. Add thyme and rice; cook 1 minute more.
  • Add broth to saucepan; reduce to medium. Cook 15 minutes or until rice is very tender. Season with salt and pepper.
  • Purée mixture in blender with cream; serve immediately.
  • SERVING TIPS: Serve with a garnish of croutons, additional diced celery or a sprinkling of minced herbs. Makes an excellent accompaniment to any entrée featuring chicken breast.

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  • 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. DO AHEAD 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.


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