Lemony Crab-Infused Celery Root Bisque

Delightful Creamy Crab and Celery Root Soup

Get ready to indulge in a unique blend of flavors with this exquisite celery root and crab soup, perfect for cozy evenings! This recipe serves 4 to 6, ensuring there's plenty to share.

Ingredients

• 1 large celery root, peeled and cut into 3/4-inch pieces (about 3/4 cups)
• 1 medium-sized apple (Honeycrisp is a great choice), peeled and diced into 3/4-inch pieces
• 2 large shallots, peeled and quartered
• 3 cloves of garlic, left unpeeled
• 3 tablespoons of extra-virgin olive oil, plus additional for finishing
• 1/2 teaspoons of fresh thyme leaves, chopped
• 1/2 teaspoons of kosher salt, divided
• 3/4 teaspoon of black pepper, divided, plus more for garnish
• 8 ounces of fresh jumbo lump crabmeat, drained and meticulously picked through
• 3 tablespoons of a mix of fresh tender herbs (like chives and parsley), finely chopped
• 1 teaspoon of grated lemon zest, plus 1 tablespoon of fresh lemon juice
• 6 tablespoons of crème fraîche, divided
• 4 cups of warmed chicken stock or vegetable broth

Cooking Instructions

Begin by preheating your oven to 400°F (200°C). In a spacious rimmed baking sheet, combine the chopped celery root, apple, shallots, unpeeled garlic, olive oil, thyme, 1/4 teaspoons of salt, and 1/2 teaspoon of black pepper. Toss well to coat the vegetables, then roast in the oven for 35 to 40 minutes, stirring the mixture halfway through to ensure even cooking.

While your vegetables are roasting, whisk together the crabmeat, mixed herbs, lemon zest, lemon juice, 2 tablespoons of crème fraîche, and the remaining salt and black pepper in a medium bowl. Cover and place the mixture in the refrigerator until you are ready to serve.

Once your aromatic mixture has roasted and the garlic is soft, squeeze the roasted garlic cloves from their skins into a blender. Add the celery root mixture to the blender along with the warmed stock. Secure the lid, but remember to remove the center piece to allow steam to escape. Cover the opening with a clean kitchen towel and blend until smooth, which should take about 2 minutes. Then, add the remaining 1/4 cup of crème fraîche and blend for another 10 seconds, just until combined.

To serve, spoon a portion of the crab mixture into each soup bowl, then pour the creamy soup around it. Finish with a drizzle of olive oil and a sprinkle of black pepper to enhance the flavor. Enjoy your delicious hot soup, bursting with fresh and comforting flavors!