Sounds fancy but actually very surprising. The French use the word Bisque to indicate a pureed creamy soup—usually with cream. I have combined my love of pureed soups with a lower calorie version. In this day and age of increased grocery prices, celery is a good option to start with.
No Cream Celery Bisque
Celery Bisque offers a sublime pale green color, a deliciously creamy texture and slight celery flavor making for a special lunch or cozy supper soup. A hand held blender is needed to avoid pouring in and out of a blender or food processor. It all happens in the soup pot.
No Cream Celery Bisque
Insisting on a Yukon gold potato (or a bulk yellow potato or “bite-sized honey golds”) makes a difference to the smoothness of the soup. Note: Chervil can be ordered online at Penzey’s or Walmart.com. Chervil is sometimes called French parsley.
Makes 5 ½-6 cups.
3 tablespoons butter
4 cups celery (mix of light green and dark green stalks and ¼ cup light green leaves), cut into 1-2” pieces (about 1 bunch)
1½-2 cups leeks, thoroughly washed (light green and white parts), cut into slices then into half moon pieces (about 1 large leek)
¾ teaspoon dried French chervil, pinched
Scant ⅛ teaspoon cayenne pepper, optional
1 (about 6-ounces) Yukon gold potato, peeled and diced (no need to peel the bite-sized potatoes)
4 cups chicken broth (from Better than Bouillon)
½ teaspoon kosher salt
10 turns of freshly ground black pepper
Melt butter in a 6-quart soup pot over medium high heat. Stir in celery and leeks. Cover and sauté until softened, about 5 minutes. Sprinkle in chervil and cayenne. Sauté another minute.
Add potato and broth. Let come to a slight boil. Turn heat to low and cook covered about 20-30 minutes on low heat, or until vegetables are tender.
Blenderize. Taste for seasoning. Add salt and pepper if needed. Serve warm with celery leaves garnish.