Triple Celery Bisque

From EatingWell: March/April 1991

In this pureed bisque, celery root (celeriac) stars with russet potatoes and more celery flavor in the form of fresh celery and lovage or celery leaves. Evaporated nonfat milk adds creaminess without adding cream.

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1 Review for Triple Celery Bisque

08/22/2012

Anonymous

Recommends this recipe

Great way to use up celery!

I didn't want to use potatoes because of the carb count, so I opted for turnips because the have less. I also forgot the leeks at the grocery store, so I just used onion. I did add a good bit of garlic and 1/2 teaspoon of nutmeg. The soup was very luxurious, I felt like I was eating a full fledged, full calorie cream soup!

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