Celery Root Bisque With Thyme Croutons

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1/4 cup butter
• 1 cup celery, chopped
• 1/2 cup shallot, coarsely chopped (2 lbs. celery roots (celeriac)
• 10 ounces russet potatoes, peeled, cut into 1-inch pieces
• 5 cups low sodium chicken broth, low-salt
• 1 1/2 teaspoons minced fresh thyme
• 1/4 cup whipping cream
• 1 teaspoon chopped fresh thyme

Recipe

• 1 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.
• 2 working in batches, transfer soup to blender and puree until smooth. (can be prepared 2 days ahead. cool slightly. cover and refrigerate.).
• 3 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.