Friday, January 14, 2011
Celery Root Bisque with Crystallized Celery Chips
Here is a passed canape that felt perfect for the cold winter season we are currently experiencing in Chicago. The celery root was simmered in cream and aromatics with a hint of vanilla until tender. The mixture was pureed until smooth in a blender and then strained to remove any gritty textures. The steaming hot soup were passed in a shot glasses and garnished with the crystallized celery chips that I blogged about a few days ago.