Posted by Tim Vidra / Monday, January 14, 2013
Celery Root Bisque
As I've mentioned in the past, if someone else's recipe inspires me to create something I give mention that that person inspired me to create the dish. If I flat out copy the recipe verbatim (like today) — well let's just say you are going to have to click over to get the recipe as I will not be retyping it in here, ha!
Celery root is in the height of it's season right now and while searching for the perfect dish to take on this root ball I picked up over the weekend — I came across this recipe for Celery Root Bisque from the fine folks over at Clean Blog.
The ingredients were all things to love this time of year — apples, shiitake mushrooms, celery, onions, peas, coconut milk and the star of the show — Celery Root.
Do not let the root intimidate you because once you have that tough outer layer off, you are simply dicing what has the texture similar to a hard butternut squash. You will not believe the flavor and smells the actual root brings out either.
Although the Clean Blog recipe calls for chicken broth, I pulled out 4 cups of the freshly homemade turkey broth I'd just put in the freezer 2 weeks ago (score!). Please note, using vegetable broth as a substitute would make this a vegan friendly dish!
Pureeing the soup in a blender gave this bisque consistency and created a creamy yet rough texture — so good.
Shiitake mushrooms and peas cooked in coconut oil made the perfect topping to finish off the bisque.
They also added a bit of an elegant touch and a definite crunch to the pureed mixture.
I quite like little moustaches in my soup, don't you?
So at your winters farmer's market or grocery you will see these big dark celery root balls and I urge you to pick a couple up and head on over to Clean Blog for the recipe. As an added bonus while there, learn all about the health benefits associated with this vegetable!
E.A.T. local E.A.T. well