Triple Celery Bisque
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.
Tip: To peel a celery root, cut off one end to create a flat surface to keep it steady. Cut off the skin with your knife, following the contour of the root. Or use a vegetable peeler and peel around the root at least three times to ensure all the fibrous skin has been removed.
Note: Lovage is related to celery and has a similar taste and appearance. Its leaves are used as a seasoning.
1 starch, 1 vegetable