*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Irish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       tb           Butter, unsalted
    1       lg           Onion -- chopped
    3                    Celery stalk -- with leaves,
    2 1/4   lb           Celery root -- peeled,
                         -coarsely chopped
    2       md           Russet potatoes, peeled,
                         -coarsely chopped
    2       lg           Parsnip -- peeled, coarsely
    5       c            Chicken stock or
                         -canned broth
    1                    Bay leaf
    4                    Thyme sprigs, fresh -- or
    1       t            Thyme, dried -- crumbled
      1/2   ts           Pepper, white
      1/4   ts           Coriander seeds
    2       c            Spinach leaves
      1/2   c            Whipping cream
                         Peppered croutons-see recipe
   Melt butter in heavy large non-aluminum pot over
   medium heat.  Add onion and celery and saute until
   slightly softened, about 5 minutes.  Add celery roots,
   potatoes and parsnips and saute 5 minutes.  Add 3 cups
   stock, bay leaf, thyme, white pepper and coriander.
   Bring to boil. Reduce heat, cover partially and simmer
   until vegetables are very soft, about 25 minutes.
   Discard bay leaf and thyme sprigs.  Add spinach to
   soup and cook until just wilted, stirring
   occasionally, about 2 minutes.
   Place soup in batches in processor.  Return soup to
   pot.  Add cream and remaining 2 cups stock and simmer
   15 minutes, stirring occasionally. Season with salt
   and white pepper.  (Can be prepared 1 day ahead.
   Cover and refrigerate.  Bring to simmer before
   Ladle soup into bowls.  Sprinkle with croutons and
   “The Irish excel with root vegetables, and every home
   garden seems to boast lush rows of celeriac, parsnips,
   turnips, leeks, rutabagas, and potatoes. This savory
   bisque is a subtle and suave use of the humble and
   often ignored celery root. Along with glasses of
   sherry, it makes a great beginning to an elegant
   celebration of St. Patrick.  Spinach leaves add pretty
   green color to the bisque.”
                              From Bon Appetit, March 1991
                    - - - - - - - - - - - - - - - - - -