Celery-Root Bisque With Shiitakes
Serves: 4
Leila Emmerich
1 January 1970
Based on User reviews:
57
Spice
48
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
450 g
Shallot (chopped)2 cup
Unsalted Butter8 cups
Water2 tsps
Salt (to taste)1 tsp
Black Pepper (to taste)1 cup
Heavy CreamDirections:
1
Cook celery root, chopped celery, and shallots in 1/2 stick butter in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until softened but not browned, about 15 minutes
2
Add water, salt, and pepper and simmer, uncovered, until vegetables are very tender, about 30 minutes
3
Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then return to pot
4
Stir in cream and reheat bisque over low heat, stirring occasionally, about 5 minutes
5
Stir in lemon juice
6
While bisque is reheating, melt 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with salt and pepper to taste, stirring, until golden brown, about 3 minutes
7
Transfer mushrooms with a slotted spoon to a plate and add remaining 2 tablespoons butter to skillet
8
Cook butter over moderate heat, swirling skillet, until browned, about 2 minutes, then transfer to a small bowl
9
Cook celery root, chopped celery, and shallots in 1/2 stick butter in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until softened but not browned, about 15 minutes
10
Add water, salt, and pepper and simmer, uncovered, until vegetables are very tender, about 30 minutes
11
Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then return to pot
12
Stir in cream and reheat bisque over low heat, stirring occasionally, about 5 minutes
13
Stir in lemon juice
14
While bisque is reheating, melt 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with salt and pepper to taste, stirring, until golden brown, about 3 minutes
15
Transfer mushrooms with a slotted spoon to a plate and add remaining 2 tablespoons butter to skillet
16
Cook butter over moderate heat, swirling skillet, until browned, about 2 minutes, then transfer to a small bowl
17
Serve bisque topped with mushrooms and drizzled with brown butter
18
Serve bisque topped with mushrooms and drizzled with brown butter