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Рецепт Celery Root Bisque
by Global Cookbook

Celery Root Bisque
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Ингредиенты

  • 1/2 lb Celery root (sometimes called celeriac)
  • 2 lrg Shallots
  • 1 x Celery rib
  • 1 1/2 Tbsp. Butter
  • 2 1/2 c. Water
  • 2 tsp Fresh lemon juice, or possibly to taste
  • 2 slc Dark brown bread, crusts removed
  • 2 Tbsp. Extra virgin olive oil
  • 1/4 c. Chilled heavy cream if you like

Инструкции

  1. With a sharp knife peel celery root and cut into 1/2-inch cubes. Thinly slice shallots and chop celery ribs.
  2. In heavy saucepan cook vegetables in butter with salt and pepper to taste over moderately high heat, stirring, till golden brown, about 6 min. Add in water and boil, uncovered, till celery root is very tender, about 15 min.
  3. In a blender puree mix in batches (use caution when blending warm liquids) till smooth, transferring to a large saucepan. Stir in lemon juice and, if necessary, more water to reach desired consistency. Season soup with salt and pepper. Keep hot.
  4. Cut bread into cubes, or possibly if available, use a cookie cutter to create different shapes. Heat oil in a small saute/fry pan. Fry up croutons till golden brown and drain on a paper towel lined plate.
  5. In a bowl whisk cream just till stiff peaks form.
  6. Serve bisque topped with croutons and a dollop of whipped cream.
  7. Yield: 3 c.