Celery Root Bisque With Thyme Croutons Recipes

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

Ingredients

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 THYME CROUTONS

Celery Root Bisque With Thyme Croutons image

This is a creamy, smooth, subtle soup that makes a wonderful first course dish. You will appreciate it simplicity, both in preparation and taste. Bon Appetit 2005

Provided by tornadoes three

Categories Low Protein

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup butter
1 cup celery, chopped
1/2 cup shallot, coarsely chopped (2 lbs. celery roots (celeriac)
10 ounces russet potatoes, peeled, cut into 1-inch pieces
5 cups low sodium chicken broth, low-salt
1 1/2 teaspoons minced fresh thyme
1/4 cup whipping cream
1 teaspoon 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.

Nutrition Facts : Calories 137, Fat 9.5, SaturatedFat 5.6, Cholesterol 25.4, Sodium 102.1, Carbohydrate 10.3, Fiber 1, Sugar 0.7, Protein 4.3

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