Celery Root Bisque With Thyme Croutons Food

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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

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

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

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

CELERY ROOT BISQUE WITH SAUTEED LOBSTER



Celery Root Bisque With Sauteed Lobster image

Make and share this Celery Root Bisque With Sauteed Lobster recipe from Food.com.

Provided by GingerlyJ

Categories     Lobster

Time 1h15m

Yield 2 quarts, 8-10 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
1 cup diced onion
1/2 cup diced parsnips or 1/2 cup carrot
1/2 cup diced celery
1 tablespoon minced shallot
1 teaspoon garlic
4 cups peeled roughly chopped celery root
5 cups chicken stock
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup cream
2 tablespoons chopped fresh parsley leaves
1 (2 lb) lobsters (or 2 frozen tails)
2 tablespoons unsalted butter
1 tablespoon minced shallot
1/2 teaspoon minced garlic
1/4 teaspoon salt
1 tablespoon lemon juice
1/4 cup chopped celery leaves

Steps:

  • Set a 4-quart saucepan over medium-high heat. Add the olive oil and once hot, saute the onions, parsnips and celery until softened, about 4 to 5 minutes. Add the shallots and garlic to the pan and saute until fragrant, 45 to 60 seconds. Place the celery root, stock, salt and cayenne pepper in the saucepan and ring to a boil, reduce to a simmer and cook until the celery root is tender, about 35 to 40 minutes.
  • When the celery root is tender, remove the saucepan from the heat and puree the soup using an immersion blender (or in batches using a bar blender), until smooth. Taste, and re-season the soup if necessary and garnish with the parsley. Serve with 3 tablespoons of the sauteed lobster per soup bowl.
  • Set a large 2 to 3-gallon stockpot to boil over high heat. Once the water comes to a boil, immerse the lobster in the pot. Cook the lobsters for 3 minutes, remove, and chill immediately in ice water. Once the lobster is cool enough to handle, remove from the water and place on a kitchen towel draped over a cutting board. Use a mallet to crack the shells, and remove the meat from the tail, claws and knuckles. Dice the lobster meat into 1/2-inch pieces and set aside.
  • Set a 10-inch saute pan over medium heat and add the butter. Once the butter begins to foam, add the shallots and garlic. Saute the shallots and garlic until fragrant, about 1 minute. Add the lobster meat and season with the Essence and salt. Saute the lobster until cooked through, about 5 minutes. Add the lemon juice and raise the heat to high. Cook for 2 minutes. Add the celery leaves to the lobster and toss to blend. Remove from the heat and set aside for the soup.

Nutrition Facts : Calories 336, Fat 16.9, SaturatedFat 8.6, Cholesterol 153.1, Sodium 1012.4, Carbohydrate 18.6, Fiber 2.3, Sugar 5.1, Protein 27.4

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Step 1. Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; …
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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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