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                CELERY ROOT BISQUE WITH PEPPERED CROUTONS

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups                            Irish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6       tb           Butter, unsalted
   1       lg           Onion -- chopped
   3                    Celery stalk -- with leaves,
                        -sliced
   2 1/4   lb           Celery root -- peeled,
                        -coarsely chopped
   2       md           Russet potatoes, peeled,
                        -coarsely chopped
   2       lg           Parsnip -- peeled, coarsely
                        -chopped
   5       c            Chicken stock or
                        -canned broth
   1                    Bay leaf
   4                    Thyme sprigs, fresh -- or
   1       t            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."
  
                             From Bon Appetit, March 1991
 


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