Celery Root Bisque with Croutons
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INGREDIENTS 6 tablespoons unsalted butter
1 large onion, chopped
3 celery stalks with leaves, sliced
2-1/4 pounds celery root, peeled, chopped
2 medium potatoes, peeled, chopped
2 large parsnips, peeled, chopped
5 cups chicken stock or canned broth
1 bay leaf
4 thyme springs or 1 teaspoon dried
1/2 teaspoon white pepper
1/4 teaspoon coriander seeds
2 cups spinach leaves
1/2 cup whipping cream
CroutonsMelt butter in heavy large non-aluminum pot over medium heat. Add celery and onion and sauté until slightly softened, about 5 minutes. Add celery roots, potatoes and parsnips and sauté 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.