Рецепт Celery Root Bisque (with Lobster) : #SundaySupper Fat Sunday
Did you know that Mardi Gras is French for Fat Tuesday? This is a little embarrassing, but I never thought about it. I’ve just always thought of Mardi Gras meaning Let’s Party Wildly With Colorful Makeup and Glitter. It is, of course, the gorging before Lent begins the following day, Ash Wednesday. And just to complete the lesson, because I’m nothing if not thorough, Lent is the 40(-ish) day period leading up to Easter, which (besides all the religious significance of course) is all about chocolate. For the record, and at the risk of sounding sacrilegious (I’m more Buddhist than anything), I’m totally fine with starting a fasting period with butter and breaking it with chocolate.
We’re doing it a little different here on #SundaySupper this week since we’re more about Sundays and Tuesdays – we’ve called it Fat Sunday (Dimanche Gras) and going for a New Orleans twist since they have one of the biggest celebrations – at least in this country. Huge thanks to Leslie at La Cocina de Leslie for leading us this week!
I wanted to cook something rich and decadent, but still healthy. I would have loved, for example to make beignets but we really are still trying to lose a little weight after our most recent gorging with, yes, five fabulous batches of brownies over the Christmas holidays. So I settled for a bisque of celery root and half and half, dotted with broiled lobster for Carnivorous Maximus. Life is all about balance.
Celery Root Bisque (with Lobster) : #SundaySupper Fat Tuesday
Ingredients...
- Celery Root Bisque
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 cup diced yellow onion
- 1/2 cup diced Yukon potato
- 1/2 cup diced celery
- 1 tablespoon minced shallot
- 1/2 Serrano pepper, seeded and minced
- 1 teaspoon garlic
- ¼ cup white wine
- 5 cups peeled, roughly chopped celery root
- 5 cups vegetable stock
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1 teaspoon mustard
- 2/3 cup half-and-half
- 1/3 cup 2% milk
- 2 tablespoons coarsely chopped chervil leaves
- Broiled Lobster Tails
- 4 frozen lobster tails
- 2 tablespoons unsalted butter
- 1/16 teaspoon Creole seasoning
- Pinch kosher salt
Directions...
Celery Root Bisque
Set a heavy 4-quart saucepan over medium-high heat. Add the olive oil and butter and once melted, sauté the onion, potato, celery, shallot, Serrano, and garlic until softened and fragrant, about 10 minutes. Add the wine and simmer until the wine is completely absorbed, about 7 - 10 minutes.
Add the celery root, stock, salt, cayenne pepper, and mustard in the saucepan and simmer until the celery root is tender, about 35 to 40 minutes.
Remove the saucepan from the heat and puree the soup using an immersion blender (or in batches using a blender) until smooth. Stir in the half-and-half and milk. Taste, and re-season the soup if necessary and garnish with the chervil.
Serve with 3 tablespoons of the sauteed lobster per soup bowl for the meat eaters at the table.
Broiled Lobster Tails
Using kitchen scissors, cut the lobster shells in half, and firmly open up to butterfly the tails. Gently slice through the lobster meat just enough to open it up. Be careful not to cut all the way through the meat.
Melt the butter and stir in the seasoning and salt.
Turn the tails upside down on a broiler pan, and broil for 7 minutes. Flip over and baste with the seasoned butter. Slip back under the broiler for another 4 minutes or until done. Baste again with the season butter.
The lobster tails can be served as is with additional butter alongside the soup, or gently remove the meat from the shells, coarsely chop, and top each bowl of bisque with the meat of one tail.
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http://thewimpyvegetarian.com/2014/03/celery-root-bisque-with-lobster-sundaysupper-fat-sunday/
Recipe The Wimpy Vegetarian at http://thewimpyvegetarian.com. I hope you like it!
Now go check out what everyone else is making for Fat Sunday !!
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