Tim McGann's Bisque of Celery Root with Shiitakes
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)
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