6 tbsp butter, unsalted
1 large onion, chopped
3 celery stalk, with leaves, sliced
2 1/4 lb celery root, peeled, coarsely chopped
2 medium russet potatoes, peeled, coarsely c, hopped
2 large parsnip, peeled, coarsely chopped
5 cup chicken stock or canned broth
1 bay leaf
4 thyme sprigs, fresh, or
1 tsp thyme, dried, crumbled
1/2 tsp pepper, white
1/4 tsp coriander seeds
2 cup spinach leaves
1/2 cup whipping cream
1 peppered croutons-see recipe
Melt butter in heavy large non-aluminum 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
Serves: 8
Recipe Categories: Bread; Breads; Salad; Soup
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