Parsnip And Celery Root Bisque

More from this source
James Beard


Add a comment


2 tablespoons unsalted butter

1/2 pound (1 small) celery root, peeled and roughly diced (about 1 1/4 cups)

3/4 pound (3 medium) parsnips, peeled and diced (about 2 cups)

1/2 onion (1 medium), diced (about 1/2 cup)

2 cloves garlic, minced (1 tablespoon)

1 piece star anise

1 piece cinnamon stick

1/4 pound button mushrooms, sliced (about 1 1/4 cups)

1/4 cup dry white wine

3 cups chicken stock

Additional 1 1/2 tablespoons unsalted butter

1 1/2 tablespoons flour

1 cup heavy cream, heated

1 green apple, peeled and sliced finely into matchstick-sized pieces

Assortment of minced herbs, such as chervil, chives, and/or parsley

You might also like

Celery Root Bisque With Thyme Croutons
Celery-Root Bisque With Shiitakes
Smoked Salmon And Celery Root Bisque
Food & Wine
Celery Root Bisque
Clean Program
Root Veggie Bisque
Cheeky Kitchen
Parsnip Bisque With Crisp Chestnuts
Oyster Bisque
Cooking Light
Gingered Parsnip Bisque
Onion Bisque With Frizzled Leeks & Rosemary
Nourished Kitchen
Spicy Pumpkin Bisque
Parade Magazine