Celery Root Bisque with Peppered Croutons
| Yield: | 8 Servings |
| Categories: | Soups, Irish |
| 6 | tb | Butter, unsalted |
| 1 | lg | Onion; chopped |
| 3 | Celery stalk; with leaves, sliced | |
| 2 1/4 | lb | Celery root; peeled, coarsely chopped |
| 2 | md | Russet potatoes, peeled, coarsely chopped |
| 2 | lg | Parsnip; peeled, coarsely chopped |
| 5 | c | Chicken stock or canned broth |
| 1 | Bay leaf | |
| 4 | Thyme sprigs, fresh; or | |
| 1 | ts | Thyme, dried; crumbled |
| 1/2 | ts | Pepper, white |
| 1/4 | ts | Coriander seeds |
| 2 | c | Spinach leaves |
| 1/2 | c | Whipping cream |
| Peppered croutons-see recipe |
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