Celery Root Bisque with Shiitake Mushrooms
Celery root will never win a beauty contest, but as the hero of a fall harvest soup, it gets the prize every time.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 112 |
| pro | 3 g |
| total fat | 7 g |
| sat. fat | 4 g |
| carb | 10 g |
| fibre | 2 g |
| chol | 21 mg |
| sodium | 483 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 5% |
| vit A | 7% |
| vit C | 8% |
| folate | 5% |
-
2 tbsp (25 mL) butter
2 stalks celery, chopped
1 each onion and clove garlic, chopped
4 cups (1 L) cubed peeled celery root
2 bay leaves
2 cups (500 mL) sodium-reduced chicken stock
1/4 cup (50 mL) whipping cream
1/2 tsp (2 mL) salt
Shiitake Garnish:
1 tbsp (15 mL) butter
3 cups (750 mL) sliced shiitake caps (8 oz/250 g)
1/4 tsp (1 mL) each salt and pepper
Preparation:
In heavy saucepan, melt butter over medium-low heat. Add celery, onion and garlic; cover and cook, stirring occasionally, until translucent, about 8 minutes.
Add celery root, bay leaves, chicken stock and 2 cups (500 mL) water; bring to boil. Reduce heat and simmer, covered, until celery root is fork-tender, about 12 minutes. Let cool slightly. Discard bay leaves. In 2 batches, pur?soup. Set aside.
Shiitake Garnish: Meanwhile, in skillet, melt butter over medium-high heat; saut?hiitakes, salt and pepper until golden and no liquid remains, about 10 minutes. (Make-ahead: Let soup and mushrooms cool for 30 minutes. Refrigerate, uncovered, in separate airtight containers until cold; cover and refrigerate for up to 2 days.)
Strain soup into clean saucepan; stir in cream and salt. Heat over medium heat, stirring occasionally, until steaming. Warm mushrooms. Ladle soup into bowls; garnish with mushrooms.
Source
Canadian Living Magazine: October 2006
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