White Root Bisque
This is a delicious seasonal soup, served at Michael’s on the Hill restaurant in Waterbury, Vermont, close to Stowe. The recipe serves 6 but can easily be doubled and it freezes well.
2 Tablespoons garlic, peeled and chopped
1 celery root, peeled and diced
1 onion, yellow, peeled and diced
1 white beet, peeled and diced
1 turnip, peeled and diced
2 potatoes, russet, peeled and diced
2 parsnips, peeled and diced
4 cups chicken or vegetable broth
3 cups cream
2 sprigs thyme
5 sprigs rosemary
3 inches butcher twine
5 inch square cheese cloth
Salt and freshly ground black pepper to taste
8 oz. smoked bacon, cut small, cooked until crisp, and drained on paper towels (optional)
- Wrap the herbs in a cheesecloth, and tie the bundle securely with the twine; this will allow the herbs to be infused into the soup while making it easy to remove.
- On medium heat, lightly sauté the onion and garlic until translucent; you don’t want any color on them. Add the vegetables, broth, 2 cups of the cream, herb bundles, salt and pepper. Simmer until veggies are very tender.
- Remove the herb bundle, and puree the soup (I use an immersion blender right in the pot). Finish soup with the remaining cream, adjust salt and pepper.
- Garnish with crisp bacon bits, if desired. Enjoy the warm earthiness of this soup on a cold Fall or Winter day!!