Celery Root Bisque with Thyme Croutons
A creamy, elegant soup featuring tender celery root, potato, and fresh thyme. This velvety bisque combines the earthy flavors of celeriac with aromatic shallots and celery, finished with a touch of cream for richness.
Ingredients
- •¼ cup butter
- •1 cup celery
- •½ cup shallots
- •2 pounds celery roots
- •1 whole russet potato
- •5 cups chicken broth
- •1½ teaspoons fresh thyme
- •¼ cup whipping cream
- •1 tablespoon fresh thyme
Cooking Instructions
- 1.
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.
46 min
- 2.
Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)
10 min
- 3.
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.
5 min