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Celeriac Bisque with Parsley Purée

Serves 8.


    Celeriac Bisque with Parsley Purée

    Celeriac, also known as celery root, is not to be mistaken for the more familiar traditional celery. Celeriac is grown for its root and not the stalk. Paired with potatoes and leeks as shown here, or added to stuffing, stir-fries, roasted vegetables, salads, and mashed potatoes, it packs a lovely flavour into any recipe.


    Celeriac substitute

    A lovely substitute for celeriac is the Jerusalem artichoke. Scrape off its peel with a spoon and coarsely chop. Measure out 6 cups (1.5 L) and cook as you would celeriac.

    Switch your toppers

    Looking for an alternative soup topper? Try these on for taste:

    • diced or sliced sautéed apples on top and a dollop of sour cream
    • toasted walnuts and cinnamon and a swirl of honey
    • toasted sourdough crostini with grated melted Gruyère on top
    • crusty garlic and Parmesan croutons

    Tip: Stock up on soup

    Make this soup in bigger batches and freeze in single-serve containers. It’s extremely satisfying for a late-night winter meal.


    Celeriac Bisque with Parsley Purée


    • 2 Tbsp (30 mL) extra-virgin olive oil
    • 1 cup (250 mL) thinly sliced leek, white and light green parts only
    • 6 cups (1.5 L) peeled celeriac, cut into 3/4 in (2 cm) cubes
    • 2 medium-sized Yukon Gold potatoes, peeled and cut into 3/4 in (2 cm) cubes
    • 1 Granny Smith apple, peeled, cored, and diced
    • 2 garlic cloves, minced
    • 3 cups (750 mL) water
    • 2 cups (500 mL) low-sodium chicken stock
    • 1 bay leaf
    • 1 sprig fresh thyme
    • Salt and freshly ground black pepper, to taste
    • Fresh nutmeg, for garnish
    Parsley Purée
    • 2 cups (500 mL) packed flat-leaf parsley leaves
    • 2 Tbsp (30 mL) extra-virgin olive oil
    • 1/2 tsp (2 mL) lemon zest
    • 1/4 tsp (1 mL) dried marjoram
    • Pinch of salt and freshly ground black pepper


    Per serving:

    • calories163
    • protein4g
    • fat8g
      • saturated fat1g
      • trans fat0g
    • carbohydrates22g
      • sugars5g
      • fibre4g
    • sodium189mg



    Heat 2 Tbsp (30 mL) oil in large, heavy saucepan. Add leek and celeriac; sauteu0301 just until they begin to soften. Do not brown.


    Stir in potatoes, diced apple, garlic, water, stock, bay leaf, and thyme sprig and bring to a boil. Cover and reduce heat to medium-low. Gently simmer for 20 minutes or until potatoes and celeriac are soft.


    While soup is simmering, fill large bowl with ice water. Place parsley in strainer and plunge into saucepan of boiling water for about 5 seconds. Drain, reserving 1/2 cup (125 mL) cooking liquid, then place strainer containing parsley into bowl of ice water until cool. Once parsley and reserved liquid have cooled, drain parsley, and coarsely chop.


    Place parsley in blender along with 1/2 cup (125 mL) reserved cooking liquid, 2 Tbsp (30 mL) olive oil, lemon zest, and marjoram. Pureu0301e until smooth. Add pinch of salt and freshly ground black pepper to taste. The pureu0301e can be refrigerated and made ahead, if you wish. Simply warm before serving.


    When soup ingredients are soft, remove bay leaf and thyme sprig, and discard. Pureu0301e soup using handheld immersion blender or pureu0301e in food processor until silky smooth. Add salt and pepper to taste. Strain bisque through fine-meshed sieve if you wish.


    Serve bisque in warmed soup bowls. Dollop each serving with a swirl of warm Parsley Pureu0301e and a grating of fresh nutmeg.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.