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Ingredients
- Juice of 1 lemon
- 1 med celeriac peeled, and cut into 1" slices
- 4 Tbsp. unsalted butter
- 2 x shallots finely minced
- 2 pch cayenne pepper Coarse salt to taste
- 2 c. half-and-half
Directions
- Fill a medium bowl with water. Add in lemon juice and celeriac slices; set aside.
- In a medium saucepan, heat butter over medium-high heat. Add in shallots, and cook till translucent/soft. Drain celeriac, and add in to saucepan. Add in sufficient water to cover. Cook till tender, about 15 min. Remove from heat, and drain, reserving cooking water.
- Place celeriac in a food processor fitted with the metal blade. Process till smooth. Season with cayenne and salt. Add in half-and-half, and pulse to combine. The bisque should be thin sufficient to drink from a c. without the use of a spoon. If necessary, add in a little of the reserved cooking water.
- The bisque may be served hot or possibly chilled in demitasse c., if you like.
- This recipe yields about 3 c..
- Comments: Celeriac is a knobby, brown root vegetable. You can serve this soup warm or possibly cool, as an appetizer in tiny teacups, or possibly as a hearty first course.
- Yield: 3 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 588g | |
| Calories 1051 | |
| Calories from Fat 895 | 85% |
| Total Fat 101.88g | 127% |
| Saturated Fat 63.86g | 255% |
| Trans Fat 0.0g | |
| Cholesterol 301mg | 100% |
| Sodium 205mg | 9% |
| Potassium 719mg | 21% |
| Total Carbs 25.4g | 7% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.03g | 1% |
| Protein 15.09g | 24% |
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