Celery Root Bisque With Shiitakes Recipes

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 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-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.

LOBSTER AND SHIITAKE RAGU WITH CELERY ROOT PUREE

Steps:

• Bring a large pot of water to a boil over high heat. Add lobsters and cook for 6 minutes. Remove from water. Remove meat from tails and claws, leaving claw meat intact; set meat aside, reserving shells and bodies for stock.
• Heat oil in a large high-sided skillet over medium-high heat. Add shallots and garlic, and cook until soft and translucent. Add mushrooms, celery root, carrot, and celery; cook, stirring, until tender, about 10 minutes. Add Brussels sprout leaves and cook, stirring, until caramelized, 3 to 5 minutes.
• Carefully add Madeira and deglaze. Add lobster stock, sage, and tomato; reduce heat to a simmer and cook until thickened, 8 to 10 minutes. Add speck and butter; cook, stirring, until butter is melted.
• Add lobster meat to skillet; cover and cook until just heated through, 8 to 10 minutes. Do not boil. Remove skillet from heat and drizzle lobster mixture with olive oil; sprinkle with chives and parsley.
• Divide the celery root puree evenly between two plates; top with lobster mixture. Set claws in the center of each plate and garnish with radish sprouts; serve immediately.

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 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.

CELERY APPLE BISQUE

Steps:

• In a large heavy pot over low heat, sauté the celery, shallots, and apples in oil and butter until beginning to brown, about 10 minutes.
• Add the celery seed and apple brandy, deglazing the bottom of the pot with the liquid.
• Add the apple cider, potato, and vegetable stock and simmer until potato is cooked, about 15 to 20 minutes.
• With a blender or food processor, puree the soup.
• Using a sieve, pressing through with a spatula if necessary, strain the soup to remove the solids; discard solids.
• Season soup to taste with salt and pepper, and garnish each serving with a dollop of crème fraiche or sour cream.