Celery Bisque
delightfully Subtle
Celery isn’t exactly the most intense flavor to use as the foundation for a soup. This soup is light, subtle and will work on a chilly winter day or warm spring afternoon. Celery is the great uniter. Enhancing the flavor of everything around it.
Complimenting and bringing a harmonious balance to the world. I’ve added some celery root to bring out the natural earthiness and some Yukon gold potatoes to add a nice buttery creamy texture. Garnished with a few drops of chili oil, micro radish and crisp celery hearts this one is sure to delight
As with most of my recipes this yields about a gallon of soup. It will be going in the blender at the end so no need to worry about getting perfectly cut vegetables.
1 head of celery, diced, hearts separated
2 leeks, white parts only
1 large yellow onion, diced
1/4 cup chopped garlic (or a lot more)
1 stick of unsalted butter
2 cups celery root, peeled & diced
5 medium Yukon gold potatoes, peeled & diced
3 quarts chicken broth (substitute vegetable broth to keep it vegetarian)
1 small can coconut milk
1 cup heavy cream
1 teaspoon nutmeg
1/2 teaspoon cayenne
Salt & white pepper to taste
Start by melting the butter in your favorite soup pot. Add the onions, garlic, leeks and celery. Cook on medium heat, stirring frequently until the vegetables begin to soften, about 10 minutes. We don’t want to caramelize them. You’re just trying to slowly coax out the natural sweet and nutty flavors. Add the celery root, potatoes and chicken broth and bring to a boil. Turn down to a simmer and cook until the potato and celery root are tender. Add the coconut milk and cream. Transfer to a blender in batches. Blend until smooth and return to the pot. Bring back up to a simmer and season with nutmeg, cayenne, white pepper and salt. Garnish with a few drops of chili oil and celery heart leaves.
Thanks for checking out my blog. Let me know if you try this recipe. I love feedback and am always excited to hear about people’s successful cooking adventures.