Celery-Root Bisque with Shiitakes
Celery-Root Bisque with Shiitakes is a gluten free, primal, and vegetarian recipe with 10 servings. This recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 2g of protein, 12g of fat, and a total of 159 calories. Head to the store and pick up water, heavy cream, celery root, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It works well as a very reasonably priced soup.
Instructions
Cook celery root, chopped celery, and shallots in 1/2 stick butter in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until softened but not browned, about 15 minutes.
Add water, salt, and pepper and simmer, uncovered, until vegetables are very tender, about 30 minutes.
Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then return to pot.
Stir in cream and reheat bisque over low heat, stirring occasionally, about 5 minutes. Stir in lemon juice.
While bisque is reheating, melt 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with salt and pepper to taste, stirring, until golden brown, about 3 minutes.
Transfer mushrooms with a slotted spoon to a plate and add remaining 2 tablespoons butter to skillet. Cook butter over moderate heat, swirling skillet, until browned, about 2 minutes, then transfer to a small bowl.
Serve bisque topped with mushrooms and drizzled with brown butter.