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| CELERY ROOT BISQUE | |
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1 1/4 lb. celery root, peeled & cubed 1 lg. potato, peeled & cubed 2 leeks 2 tbsp. butter 2 cloves garlic, minced 5 c. chicken stock Salt & pepper to taste 1/3 to 1/2 c. whipping cream 2 tbsp. scallions, finely chopped Place celery root and potatoes in cold water with a few drops of lemon juice. Trim leeks and slice into 1/2 inch rounds. Melt butter in a large saucepan. Add leeks and garlic. Cook until leeks are soft and garlic is golden, about 5 minutes. Add chicken stock, celery root, potatoes, salt and pepper. Bring to a boil. cover, lower heat and simmer until potatoes are tender, about 30 minutes. Puree in batches in a food processor. Strain through a sieve. Place puree back in pan. Simmer, adding enough cream to obtain proper thickness. Adjust seasoning. Serve garnished with scallions. Serves 4. This is from the Southwest. The bisque is wonderful! | |
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I bought celery root out of curiosity and then had to find a recipe to go with it. I'm glad I chose this one. I trimmed down the calories by only using 1 tbsp of butter instead of 2 and used almond milk instead of cream and it was still so rich and creamy that I don't miss the fat. I didn't have any scallions on hand so I don't know how that would add to the flavor.
Now all I need to make for a really fancy dinner at home is a fresh salad and a nice steak. I will totally be making this recipe again.