Celeriac Bisque
1/2 pound celeriac, peeled and cut into 1/2-inch cubes
2 large shallots, thinly sliced
1 celery rib, chopped
1 1/2 tablespoons butter
2 1/2 cups water
2 teaspoons fresh lemon juice
2 slices dark brown bread, crusts removed, cut into cubes
2 tablespoons olive oil
1/4 cup chilled heavy cream, optional
In heavy saucepan over medium-high heat, cook vegetables in butter with salt and pepper to taste, stirring, until golden, about 6 minutes. Add water and boil, uncovered, until celery root is very tender, about 15 minutes.
In a blender, carefully puree the hot mixture in batches 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.
Heat oil in a small sauté pan. Add bread cubes and sauté until browned. Drain on a paper towel. In a bowl, whisk cream just until stiff peaks form. Serve bisque topped with croutons and a dollop of whipped cream.
Makes 3 cups.
From fooddownunder.com.