Celery-Root Bisque with Shiitakes

Celery-Root Bisque with Shiitakes
Photo by Lisa Hubbard


  • 2 pounds celery root (sometimes called celeriac)
  • ¼ cup heavy cream
  • 2 teaspoons salt
  • 6 ounces fresh shiitakes
  • ½ cup unsalted butter
  • 3 celery ribs
  • 8 cups water
  • + 3 more ingredients
    • ½ pound shallots
    • ¼ teaspoon black pepper
    • 1 tablespoon fresh lemon juice

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. Pu...

View full recipe at Epicurious


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