Celery Root Bisque With Duck Confit And Cracklings Recipes

PARSNIP & CELERY ROOT BISQUE

Steps:

• In a large saucepan, heat oil over medium-high heat; saute leeks 3 minutes. Add parsnips and celery root; cook and stir 4 minutes. Add garlic; cook and stir 1 minute. Stir in stock, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 25-30 minutes., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, parsley and lemon juice; heat through. Serve with chives and, if desired, pomegranate seeds.

CELERY-ROOT BISQUE WITH SHIITAKES

Steps:

• 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.
• Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then return to pot.
• Stir in cream and reheat bisque over low heat, stirring occasionally, about 5 minutes. Stir in lemon juice.
• While 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.
• Serve bisque topped with mushrooms and drizzled with brown butter.

CELERY ROOT BISQUE WITH DUCK CONFIT AND CRACKLINGS

Steps:

• If using duck leg, peel off skin and reserve. Remove meat from bones, discarding bones, and shred meat.
• Cut reserved duck skin into thin strips and in a small non-stick skillet cook over moderate heat until fat is rendered and skin is crisp and golden brown. Transfer cracklings with a slotted spoon to paper towels to drain and season with salt.
• With a sharp knife peel celery root and cut into 1/2-inch cubes. Thinly slice shallots and chop celery ribs.
• In an 8-quart heavy kettle cook vegetables in butter with salt and pepper to taste over moderately high heat, stirring, until golden, about 6 minutes. Add water and boil, uncovered, until celery root is very tender, about 15 minutes.
• In a blender purée mixture in batches (use caution when blending hot liquids) until smooth, transferring to a large saucepan. Stir in lemon juice and, if necessary, more water to reach desired consistency. Season soup with salt and pepper and keep warm.
• In a non-stick skillet heat duck meat over moderate heat, stirring, just until hot and season with salt and pepper.
• In a bowl whisk cream just until stiff peaks form.
• Serve bisque topped with duck meat, cracklings, and a dollop of whipped cream.

CELERY-ROOT-AND-CAULIFLOWER BISQUE

Steps:

• In a medium saucepan, melt the butter. Add the onion and cook, stirring occasionally, over medium heat for 3 minutes. Add the celery seeds, coriander seeds and cumin and cook for 1 minute. Add the celery roots, cauliflower, potato and broth. Bring the soup to a boil, then simmer for 20 minutes.
• Working in batches no larger than 2 cups, puree the soup in a blender. Stir in the salt to taste, yogurt and cream and serve.

CELERY ROOT BISQUE WITH THYME CROUTONS

Steps:

• Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.
• Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.).
• Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.

CELERY ROOT BISQUE WITH SAUTEED LOBSTER

Steps:

• Set a 4-quart saucepan over medium-high heat. Add the olive oil and once hot, saute the onions, parsnips and celery until softened, about 4 to 5 minutes. Add the shallots and garlic to the pan and saute until fragrant, 45 to 60 seconds. Place the celery root, stock, salt and cayenne pepper in the saucepan and ring to a boil, reduce to a simmer and cook until the celery root is tender, about 35 to 40 minutes.
• When the celery root is tender, remove the saucepan from the heat and puree the soup using an immersion blender (or in batches using a bar blender), until smooth. Taste, and re-season the soup if necessary and garnish with the parsley. Serve with 3 tablespoons of the sauteed lobster per soup bowl.
• Set a large 2 to 3-gallon stockpot to boil over high heat. Once the water comes to a boil, immerse the lobster in the pot. Cook the lobsters for 3 minutes, remove, and chill immediately in ice water. Once the lobster is cool enough to handle, remove from the water and place on a kitchen towel draped over a cutting board. Use a mallet to crack the shells, and remove the meat from the tail, claws and knuckles. Dice the lobster meat into 1/2-inch pieces and set aside.
• Set a 10-inch saute pan over medium heat and add the butter. Once the butter begins to foam, add the shallots and garlic. Saute the shallots and garlic until fragrant, about 1 minute. Add the lobster meat and season with the Essence and salt. Saute the lobster until cooked through, about 5 minutes. Add the lemon juice and raise the heat to high. Cook for 2 minutes. Add the celery leaves to the lobster and toss to blend. Remove from the heat and set aside for the soup.