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2 lb celery root, peeled and cut into 1/2-inch cubes
3 celery ribs, chopped
1/2 lb shallots, chopped
1 stick (1/2 cup) unsalted butter
8 cups chicken stock 
2 teaspoons salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 cup heavy cream
1 tablespoon fresh lemon juice, or to taste
6 oz fresh shiitakes, stems discarded and caps sliced 1/4 inch thick

Cook celery root, chopped celery, and shallots in 1/2 stick butter in a heavy pot over moderate heat, covered (stir occasionally), until soft but not brown (12-15 minutes). Add water, salt, and pepper and simmer, uncovered, until vegetables are very tender, about 30 minutes. Purée soup in batches in a blender until smooth, then return to pot. Stir in cream and reheat bisque over low heat, stirring occasionally, about 5 minutes. Stir in lemon juice. 

While reheating, melt 2 tablespoons butter in a skillet over medium high heat until foam subsides, then sauté mushrooms until golden brown, set aside. Add remaining 2 tablespoons butter to skillet and cook until browned. Serve bisque topped with mushrooms and drizzled with brown butter. Makes 8 to 10 servings, or about 10 cups