Recipe - Celery Root Bisque With Peppered Croutons

6 tablespoon Butter, unsalted
1 lg Onion; chopped
3 Celery stalk; with leaves,
cut or sliced up
2 One fourth pound Celery root; peeled,
coarsely chopped
2 md Russet potatoes, peeled,
coarsely chopped
2 lg Parsnip; peeled, coarsely
chopped
5 cup Chicken stock or
canned broth
1 Bay leaf
4 Thyme sprigs, fresh; or
1 teaspoon Thyme, dried; crumbled
One half teaspoon Pepper, white
One fourth teaspoon Coriander seeds
2 cup Spinach leaves
One half cup Whipping cream
Peppered croutonssee recipe

Melt butter in heavy large nonaluminum pot over medium heat. Add onion and
celery and saute until slightly softened, about 5 minutes. Add celery
roots, potatoes and parsnips and saute 5 minutes. Add 3 cups stock, bay
leaf, thyme, white pepper and coriander. Bring to boil. Reduce heat, cover
partially and simmer until vegetables are very soft, about 25 minutes.
Discard bay leaf and thyme sprigs. Add spinach to soup and cook until just
wilted, stirring occasionally, about 2 minutes.

Place soup in batches in processor. Return soup to pot. Add cream and
remaining 2 cups stock and simmer 15 minutes, stirring occasionally. Season
with salt and white pepper. (Can be prepared 1 day ahead. Cover and
refrigerate. Bring to simmer before continuing.)

Ladle soup into bowls. Sprinkle with croutons and serve.

"The Irish excel with root vegetables, and every home garden seems to boast
lush rows of celeriac, parsnips, turnips, leeks, rutabagas, and potatoes.
This savory bisque is a subtle and suave use of the humble and often
ignored celery root. Along with glasses of sherry, it makes a great
beginning to an elegant celebration of St. Patrick. Spinach leaves add
pretty green color to the bisque."

From Bon Appetit, March 1991

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini