Celery-Root Bisque with Shiitakes

4.3(27)

Active time: 45 min Start to finish: 1 3/4 hr

by Epicurious·published 2004-08-20

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Servings

(8–10)

Total time

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Calories / serving

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Ingredients (10)

serves

2 lb celery root (sometimes called celeriac), peeled with a knife and cut into 1/2-inch cubescelery
3 celery ribs, choppedcelery
1/2 lb shallots, choppedshallot
1 stick (1/2 cup) unsalted butterbutter
8 cups waterwater
2 teaspoons salt, or to tastesalt
1/4 teaspoon black pepper, or to taste
1/4 cup heavy creamheavy-cream
1 tablespoon fresh lemon juice, or to tastelemon
6 oz fresh shiitakes, stems discarded and caps sliced 1/4 inch thick

Instructions (5 steps)

01Cook 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.
02Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then return to pot.
03Stir in cream and reheat bisque over low heat, stirring occasionally, about 5 minutes. Stir in lemon juice.

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04While 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.