Celery root is in season during the fall and winter in Virginia. I made this bisque recently, and it really is a perfect comfort soup with a rich, creamy texture. Perfect for the cooler days in winter, it turns your house into a world of amazing aromas. I came across this recipe for Celery Root Bisque thanks to the fine folks over at Clean Blog.
The ingredients are all things to love this time of year: apples, shiitake mushrooms, celery, onions, peas, coconut milk, and the star of the show, celery root.
1 small onion, quartered
2 celery stalks, chopped
2 medium celery root, roughly chopped
1 medium apple, peeled and quartered
2-3 sprigs of fresh thyme
1 bay leaf
½ tsp dried oregano
Vegetable or chicken broth to cover. I used the last of my homemade turkey broth (Please note, using vegetable broth as a substitute would make this a vegan friendly dish)
½ cup coconut milk
1 tbsp coconut oil
½ cup frozen peas, thawed
6-8 shiitake mushrooms, sliced thinly
Do not let the root intimidate you. Once you have that tough outer layer off, it will be easy to dice with a texture similar to a hard butternut squash. You will not believe the flavor and smells the actual root brings out, either.
Place the onion, celery, celery root, apple and herbs into a medium pot and add 1 quart of water or broth. Cover bring to a boil then allow to simmer for 30 minutes.
While the soup simmers, heat up a sauté pan and melt one tablespoon of coconut oil. Once hot, add in the sliced shiitakes, gently tossing and cooking until lightly browned (about 3-4 minutes).
Pour the contents of the pot (except for the thyme and bay leaf) into a blender, and blend until smooth and creamy. Use any additional coconut milk to thin to desired consistency.
Shittake mushrooms and peas cooked in coconut oil made the perfect topping to finish off the bisque.
If you have spent time in the store or farmers market avoiding this hairy-looking root ball, it is time to pick one up and give it a try. I promise it will not disappoint!