Other

Celery Root Bisque with Thyme

Celery Root Bisque with Thyme



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

  • 1/4 cup (1/2 stick) butter
  • 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
  • Additional chopped fresh thyme

Recipe Preparation

  • 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.

Reviews Section

Celery Root and Apple Bisque

Here is a recipe I found in The Plant-Powered Diet by Sharon Palmer, RD. This is the book that I mentioned in the Phytos First post. When I looked in the CSA box, and saw celery root, I remembered this soup Francine made back when she taught me about celeriac for the first time. Then I saw the apples in the box and decided to try a recipe from the new book I purchased. According to Ms. Palmer, the phytochemicals in celery root have been linked to brain protection.

Celery Root and Apple Bisque

1 teaspoon extra virgin olive oil

1 cup, sliced, well rinsed leeks

1 medium potato, peeled and diced

3 medium celery stalks, chopped (about 1 1/2 cups)

1 small apple, peeled and chopped

1/2 teaspoon ground black pepper

3 cups reduced-sodium vegetable broth

1/2 cup unsweetened plain plant-based milk (I used almond milk)

Heat olive oil in a heavy pot. Add leeks, potato, celery root, celery stalk, apple, thyme, and black pepper and saute for 10 minutes.

Add broth and water and bring to a boil. Reduce heat, cover and simmer for an additional 40 minutes, stirring occasionally.

Transfer mixture to a blender and puree until smooth. Add the milk and process until blended and serve immediately.


7404 lobster bisque emeril Recipes

Corn and Lobster Bisque (Emeril Lagasse)

Corn and Lobster Bisque (Emeril Lagasse)

Celery Root Bisque with Sauteed Lobster (Emeril Lagasse)

Celery Root Bisque with Sauteed Lobster (Emeril Lagasse)

Lobster Bisque IIi

Lobster Bisque IIi

Lobster Bisque (Bobby Flay)

Lobster Bisque (Bobby Flay)

Lobster Bisque (Tyler Florence)

Lobster Bisque (Tyler Florence)

Lobster Bisque

Comfort in a Bowl: Celery Root Bisque

Celery root is in season during the fall and winter in Virginia. I made this bisque recently, and it really is a perfect comfort soup with a rich, creamy texture. Perfect for the cooler days in winter, it turns your house into a world of amazing aromas. I came across this recipe for Celery Root Bisque thanks to the fine folks over at Clean Blog.

The ingredients are all things to love this time of year: apples, shiitake mushrooms, celery, onions, peas, coconut milk, and the star of the show, celery root.

Ingredients:

2 medium celery root, roughly chopped

1 medium apple, peeled and quartered

Vegetable or chicken broth to cover. I used the last of my homemade turkey broth (Please note, using vegetable broth as a substitute would make this a vegan friendly dish)

6-8 shiitake mushrooms, sliced thinly

Do not let the root intimidate you. Once you have that tough outer layer off, it will be easy to dice with a texture similar to a hard butternut squash. You will not believe the flavor and smells the actual root brings out, either.

/>

Place the onion, celery, celery root, apple and herbs into a medium pot and add 1 quart of water or broth. Cover bring to a boil then allow to simmer for 30 minutes.

While the soup simmers, heat up a sauté pan and melt one tablespoon of coconut oil. Once hot, add in the sliced shiitakes, gently tossing and cooking until lightly browned (about 3-4 minutes).

/>

Pour the contents of the pot (except for the thyme and bay leaf) into a blender, and blend until smooth and creamy. Use any additional coconut milk to thin to desired consistency.

Shittake mushrooms and peas cooked in coconut oil made the perfect topping to finish off the bisque.

If you have spent time in the store or farmers market avoiding this hairy-looking root ball, it is time to pick one up and give it a try. I promise it will not disappoint!


Puréed Cream of Celery Soup

This classic cream of celery soup is beautifully aromatic. It makes a great first course and served with a nice crusty bread it's a meal on its own.

Since celery doesn't have much starch in it, and since we don't use any other thickener, a single potato, peeled, diced and simmered along with the celery and other ingredients, is what gives the soup its thickness and body. But go easy on the potato. You're not making potato soup. You want about 200 grams of diced potato, which is roughly equivalent to the yield on a so-called "medium" potato after peeling.

In case you aren't familiar, crème fraîche is very similar to sour cream, with one difference being the fact that unlike sour cream, crème fraîche won't curdle when it's added to a hot soup.

Another easy but elegant garnish is toasted croutons made from day-old baguette sliced on the bias. Drizzle with olive oil and Kosher salt and toast in a 350 F oven until lightly golden brown.

Note that I'm not going to specify what sort of fresh herbs to use. Use whatever you've got. Parsley is great. Chives, thyme, even fresh mint—all good.


Baked Celery and Onions with Herbs

1. Melt the butter in a heavy 12 inch skillet over moderate heat.

2. Add the celery and saute, stirring occasionally for 3 minutes or until crisp tender.

3. In a small bowl, whisk together the cornstarch and chicken broth until smooth and add to the skillet.

4. Bring to a boil, stirring. Reduce the heat to moderately low.. Simmer, stirring occasionally for 5 minutes.

5. Add marjoram, thyme, salt, pepper and parsley.

6. Preheat the oven to 350.

7. Scatter the onion rings over the bottom of a buttered 12 by 8 by 2 baking dish.

8. Spoon the celery mixture over them and cover tightly with aluminum foil. AT this point the casserole can be cooled to room temperature and kept in the refrigerator for up to 24 hours.


Recipe Summary

  • 1 small yellow onion, halved, divided
  • 3 small celery stalks, divided
  • 5 cups water, plus more if needed
  • 1 fresh or dried bay leaf
  • ¼ teaspoon black pepper
  • 1 ¼ teaspoons kosher salt, divided, plus more to taste
  • 8 ounces unpeeled raw extra-large shrimp
  • 4 ounces Prince Edward Island (PEI) mussels, scrubbed and debearded
  • 4 ounces bay scallops, side muscles removed and reserved
  • 3 ounces cleaned small squid tubes and tentacles, tubes cut into 1/4-inch rings, tentacles left whole
  • ¼ cup olive oil or unsalted butter
  • 3 medium carrots, roughly chopped (about ½ cup)
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish
  • 1 teaspoon roughly chopped fresh thyme
  • ¾ teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper, or more to taste
  • 3 medium garlic cloves, smashed
  • ½ cup heavy cream
  • Baguette, for serving

Cut 1 onion half into 4 wedges, leaving root end attached. Cut 1 celery stalk in half crosswise set remaining onion and celery aside. Combine onion wedges, celery halves, 5 cups water, bay leaf, black pepper, and 1/4 teaspoon salt in a large saucepan. Bring to a boil over medium-high. Fill a medium bowl with ice water set aside.

Add shrimp to boiling water mixture in saucepan cook until opaque and cooked through, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to prepared ice bath. Add mussels to saucepan cook until mussels open, 2 to 3 minutes. Transfer mussels to ice bath, discarding any mussels that did not open. Add scallops and squid to saucepan cook until scallops and squid rings turn opaque, about 1 minute. Using a slotted spoon, transfer scallops and squid to ice bath. Reserve water mixture in saucepan.

Remove shrimp and mussels from ice water, and drain in a colander. Peel shrimp, and shuck mussels, reserving some mussels in shells for garnish, if desired reserve shrimp and mussel shells. Add reserved shells and reserved scallop side muscles to water mixture in saucepan bring to a boil over medium-high. Reduce heat to medium-low simmer, stirring occasionally, until liquid reduces to about 3 cups, 20 to 25 minutes. Meanwhile, remove remaining seafood from ice bath pat dry, and set aside.

Remove saucepan with seafood mixture from heat pour mixture through a fine wire-mesh strainer into a large heatproof bowl, and discard solids. Set strained stock aside. Wipe saucepan clean.

Roughly chop remaining onion half and remaining 2 celery stalks, keeping separate. Add oil to cleaned saucepan heat over medium. Add onion cook, stirring often, until softened, 2 to 3 minutes. Stir in celery and carrots cook, stirring often, until slightly softened but not browning, 4 to 6 minutes. Add tomato paste, parsley, thyme, paprika, crushed red pepper, garlic, and remaining 1 teaspoon salt. Cook, stirring constantly, until mixture is fragrant and vegetables are well coated in tomato mixture,1 to 2 minutes. Stir in reserved seafood stock cook over medium, stirring occasionally, until flavors meld and mixture reduces to about 3 cups, 10 to 15 minutes.

Set aside 4 cooked shrimp and 1/4 cup mixed mussels, scallops, and squid for garnish. Add heavy cream and remaining cooked seafood to stock mixture in saucepan. Reduce heat to low cook, stirring occasionally, until seafood is heated through, 8 to 10 minutes.

Transfer seafood mixture to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute, adding water, 2 tablespoons at a time, if needed to thin bisque to desired consistency. Season with salt to taste.

Divide bisque evenly among bowls garnish evenly with reserved seafood and additional parsley. Serve with baguette.


Tag Archives: Chicago

Ahh, the celery root. You poor, misunderstood vegetable.

There is a delicious creaminess to celery root and because of it and the chill in the air, I went ahead and made a soup out of this monstrosity. I fear I am getting to be predictable with my soup making. I suppose there are worse things.

I made this soup a week ago. Then I went to Chicago for my dear friends’, Jenny and Sayan, wedding (congrats!). In lieu of a bachelorette party, Jenny wanted to go to a cooking class (I love my foodie friends!). And what else was on the menu but Apple and Celery Root Bisque with Thyme Croutons (among other delicious dishes to be discussed later). I couldn’t believe how ahead of the curve I was with my adventures the previous weekend.

There were some subtle differences – I used homemade garlic croutons instead of thyme I made a chive oil to drizzle on top of the soup instead of just a garnish of chopped chives and mine lacked cream and maple syrup … In some ways, it was a fantastic opportunity to see how well I fare on my own compared to in the presence of a culinary instructor.

The verdict: I wasn’t too shabby, if I do say so myself. Of course that was after several glasses of wine and an evening spent with fabulous friends, so there is some chance that my self esteem was slightly higher than average.

That’s not to say that I didn’t learn anything at our cooking class, but more on that later. For now, I am going to go ahead and give you both of the soup recipes.

Celery Root and Apple Soup

Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 2 cups broth. Cover and bring to simmer. Reduce heat to medium-low simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat cool slightly.

Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with apple cider vinegar, salt and pepper.

Puree chives, grapeseed oil, and pinch of salt in blender until smooth.

Rewarm soup over medium heat. Divide soup among bowls. Sprinkle croutons over each serving. Drizzle each bowl with chive oil.

Celery Root and Apple Bisque

from The Chopping Block (Chicago)

Heat a heavy soup pot over medium heat and add the butter and olive oil.

Saute the celery root, apples and onions, stirring occasionally, until they are lightly caramelized, about 10 minutes. Add the garlic and cook until aromatic, about 1 minute.

Add the stock and apple cider vinegar bring to a boil. Reduce heat to a simmer and cook, uncovered until the celery root is knife tender, about 25 minutes.

Puree the soup in a blender, in batches if necessary, until smooth.

Return the soup to the pot and stir in the heavy cream and maple syrup. Season with celery salt and pepper to taste.

Heat a saute pan over medium heat and add the butter. Once the butter is frothy, toss in the bread cubes and cook, tossing frequently, until the bread is just starting to become golden brown.

Remove from the heat and toss in the garlic and thyme. Season with salt and pepper to taste. Drain on a paper towel-lined plate and allow to cool a bit before using.


Celeriac Sweet Potato Soup

In the blink of an eye it became soup season. All it took was a few cool, crisp mornings. A gentle breeze in the afternoon made it feel as though the outdoors were air conditioned. Now is the time of year when I wonder how much longer until sandals and flip flops are put away. Comfort food like soups and stews really come into the picture. This year my first one is Celeriac Sweet Potato Soup.

What inspired this soup? It was because of a wonderful delivery from Frieda’s of a box filled with fall produce. Inside were pomegranates, celeriac (celery root), and three varieties of organic heirloom apples Cox’s Orange Pippin, Ribson Pippin, and Cortland. They are all mighty fine apples indeed. The whole assortment got my creative juices flowing. I devised a plan to incorporate all of them in a recipe. It worked except for pomegranate arils because, in the end, I thought pepitas would be a better garnish.

Sweet potatoes were an extra component. I looked up celeriac in The Flavor Bible (Amazon affiliate link). The list of flavor matches contained onion, celery, thyme, and root vegetables. That is all I needed to put together the recipe. Besides, I still very much enjoy Spicy Sweet Potato and Corn Soup. One can never have too many sweet potato soup recipes, right?

Are you familiar with celeriac? It’s a whole lot more popular in Europe than in America. It’s not so pretty on the outside however has a lovely white inside. It also will brown very quickly if not rubbed with lemon juice, placed in lemon water, or cooked immediately. It tastes like light and creamy celery with a nutty accent. It’s marvelous in soup or in a salad.

How does celeriac sweet potato soup taste? It has mild flavor blend of sweet potato, celeriac, apple, and onion. I recommend serving it with a grilled cheese sandwich or crusty bread. It’s a dipping kind soup that’s smooth and creamy. Oh, and about the cream. It is totally optional if you want it to be dairy-free.

What is your favorite apple variety? I thought Pink Lady was it until I tasted the heirloom ones from Frieda’s. Now I’m debating which one to put at the top of my list. That’s the thing about trying new things. They can bump down an old, familiar go-to. A food adventure is quite fun. I wonder what the next stop in the journey will bring.


Tag Archives: eating and drinking

Ahh, the celery root. You poor, misunderstood vegetable.

There is a delicious creaminess to celery root and because of it and the chill in the air, I went ahead and made a soup out of this monstrosity. I fear I am getting to be predictable with my soup making. I suppose there are worse things.

I made this soup a week ago. Then I went to Chicago for my dear friends’, Jenny and Sayan, wedding (congrats!). In lieu of a bachelorette party, Jenny wanted to go to a cooking class (I love my foodie friends!). And what else was on the menu but Apple and Celery Root Bisque with Thyme Croutons (among other delicious dishes to be discussed later). I couldn’t believe how ahead of the curve I was with my adventures the previous weekend.

There were some subtle differences – I used homemade garlic croutons instead of thyme I made a chive oil to drizzle on top of the soup instead of just a garnish of chopped chives and mine lacked cream and maple syrup … In some ways, it was a fantastic opportunity to see how well I fare on my own compared to in the presence of a culinary instructor.

The verdict: I wasn’t too shabby, if I do say so myself. Of course that was after several glasses of wine and an evening spent with fabulous friends, so there is some chance that my self esteem was slightly higher than average.

That’s not to say that I didn’t learn anything at our cooking class, but more on that later. For now, I am going to go ahead and give you both of the soup recipes.

Celery Root and Apple Soup

Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 2 cups broth. Cover and bring to simmer. Reduce heat to medium-low simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat cool slightly.

Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with apple cider vinegar, salt and pepper.

Puree chives, grapeseed oil, and pinch of salt in blender until smooth.

Rewarm soup over medium heat. Divide soup among bowls. Sprinkle croutons over each serving. Drizzle each bowl with chive oil.

Celery Root and Apple Bisque

from The Chopping Block (Chicago)

Heat a heavy soup pot over medium heat and add the butter and olive oil.

Saute the celery root, apples and onions, stirring occasionally, until they are lightly caramelized, about 10 minutes. Add the garlic and cook until aromatic, about 1 minute.

Add the stock and apple cider vinegar bring to a boil. Reduce heat to a simmer and cook, uncovered until the celery root is knife tender, about 25 minutes.

Puree the soup in a blender, in batches if necessary, until smooth.

Return the soup to the pot and stir in the heavy cream and maple syrup. Season with celery salt and pepper to taste.

Heat a saute pan over medium heat and add the butter. Once the butter is frothy, toss in the bread cubes and cook, tossing frequently, until the bread is just starting to become golden brown.

Remove from the heat and toss in the garlic and thyme. Season with salt and pepper to taste. Drain on a paper towel-lined plate and allow to cool a bit before using.