Recipe - Celery Root Bisque

One half pound Celery root (sometimes
called celeriac)
2 lg Shallots
1 Celery rib
1 One half tablespoon Butter
2 One half cup Water
2 teaspoon Fresh lemon juice; or to
taste

GARNISH
2 sl Dark brown bread; crusts
removed
2 tablespoon Olive oil
One fourth cup Chilled heavy cream if
desired

With a sharp knife peel celery root and cut into 1/2inch 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, until golden, about 6 minutes. Add
water and boil, uncovered, until celery root is very tender, about 15
minutes.

In a blender puree mixture in batches (use caution when blending hot
liquids) until 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 warm.

Cut bread into cubes, or if available, use a cookie cutter to create
different shapes. Heat oil in a small saute pan. Fry up croutons until
golden and drain on a paper towel lined plate.

In a bowl whisk cream just until stiff peaks form.

Serve bisque topped with croutons and a dollop of whipped cream.

Yield: 3 cups

Recipe by: Cooking Live Show #CL8996

Posted to MCRecipe Digest V1 #904 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997