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Ingredients
- 1/2 lb Celery root (sometimes called celeriac)
- 2 lrg Shallots
- 1 x Celery rib
- 1 1/2 Tbsp. Butter
- 2 1/2 c. Water
- 2 tsp Fresh lemon juice, or possibly to taste
- 2 slc Dark brown bread, crusts removed
- 2 Tbsp. Extra virgin olive oil
- 1/4 c. Chilled heavy cream if you like
Directions
- With a sharp knife peel celery root and cut into 1/2-inch cubes. Thinly slice shallots and chop celery ribs.
- In heavy saucepan cook vegetables in butter with salt and pepper to taste over moderately high heat, stirring, till golden brown, about 6 min. Add in water and boil, uncovered, till celery root is very tender, about 15 min.
- In a blender puree mix in batches (use caution when blending warm liquids) till smooth, transferring to a large saucepan. Stir in lemon juice and, if necessary, more water to reach desired consistency. Season soup with salt and pepper. Keep hot.
- Cut bread into cubes, or possibly if available, use a cookie cutter to create different shapes. Heat oil in a small saute/fry pan. Fry up croutons till golden brown and drain on a paper towel lined plate.
- In a bowl whisk cream just till stiff peaks form.
- Serve bisque topped with croutons and a dollop of whipped cream.
- Yield: 3 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 780g | |
| Calories 668 | |
| Calories from Fat 507 | 76% |
| Total Fat 57.55g | 72% |
| Saturated Fat 22.0g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 609mg | 25% |
| Potassium 239mg | 7% |
| Total Carbs 33.7g | 9% |
| Dietary Fiber 4.3g | 14% |
| Sugars 3.41g | 2% |
| Protein 6.52g | 10% |
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