Celery-Root Bisque with Shiitakes

Celery-Root Bisque with Shiitakes
Photo by Lisa Hubbard


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

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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