Celery Root Bisque with Thyme

Name: Celery Root Bisque with Thyme
Yield: 8 Servings
Ingredients: 1/4 cup (1/2 stick) butter; 1 cup chopped celery; 1/2 cup coarsely chopped shallots (about 3 large); 2 pounds celery roots (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 cups); 1 10-ounce russet potato, peeled, cut into 1-inch pieces; 5 cups low-salt chicken broth; 1 1/2 teaspoons minced fresh thyme; 1/4 cup whipping cream; Additional chopped fresh thyme

By Rick RodgersPhotographer Brian Leatart

November 3, 2008

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Celery root (also called celeriac) is one of autumn's most delicious—but least appreciated—vegetables. Here it adds fresh celery flavor to this velvety first-course soup.

Recipe notes