Boistfort Valley Farm
Community Supported Recipe Box

Celery Root Bisque with Thyme Croutons

ingredients

  • 1/4 cup (1/2 stick) butter
  • 1 cup chopped celery
  • 1/2 cup coarsely chopped shallots
  • Celery root (celeriac), peeled and 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

procedure

dish: soup
season: fall

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.

Adapted from Bon Appétit, November 2005

BoistfortValleyFarm.com/recipes