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Veg Out: Featuring Celery

Posted by The Buzz | March 11, 2015

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The weather may be warming up a bit, but it’s still soup season. Use celery and celery root, also known as celeriac, in this comforting soup recipe, which can be enjoyed as an appetizer or a main dish accompanied by a green salad. This bisque was originally featured in our "What's Cooking" article in November 2005.

Other ways to incorporate celery into your meal: chop it and throw it in a salad for a bit of crunch or chicken salad to enjoy at lunchtime. Enjoy it before dinner with a bit of peanut butter for a nostalgic but delicious snack.

Be sure to share with us what you’re eating as part of the Veg Out initiative. Share your recipes, photos, and experiences with us.

Tim McGann's Bisque of Celery Root with Shiitakes

Bisque of Celery Root with Shiitakes (Photo: Solaris Studios)

This recipe calls for celery root, which is also known as celeriac.

Ingredients:

2 lbs celery root (peeled, cut into 1/2” cubes—use immediately)
3 celery ribs (chopped)
1/2 lb shallots (chopped)
6 tbsp unsalted butter
8 cups water
2 tsp salt
1/2 tsp black pepper
1/2 cup heavy cream
1 tbsp lemon juice
6 oz fresh shiitake caps (sliced 1/2” thick)

Recipe directions:

Cook celery root, celery, and shallots in four tbsp butter in a large heavy pan over moderate heat covered.

Stir occasionally until soft, but not browned for about 15 minutes.

Add water, salt and pepper and simmer uncovered for about 30 minutes or until vegetables are very tender.

Puree soup in batches in blender until smooth and return to pot.

Stir in cream and reheat over low heat, stirring occasionally for about 5 minutes. Do not boil!

Stir in lemon juice.

Meanwhile, melt 2 tbsp butter in a heavy skillet over moderate heat.

Add mushrooms, salt & pepper.

Cook stirring until golden brown for about 3 minutes.

Serve bisque topped with mushrooms.

Yields: about 10 cups