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Celery Root Soup
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Celery Root Soup and Lobster Dinner for Two

This Celery Root Soup recipe will swiftly become one of your favorite simple dinner ideas for two. The creamy, bisque-like base is completely vegetarian and carnivores get the added bonus of lush, buttery lobster meat.
Course Soup
Cuisine American
Keyword dinner recipe for two
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings 4
Calories 366kcal
Author Christine Siracusa

Ingredients

Celery Root Soup

  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon unsalted butter
  • 1 cup yellow onion diced
  • 1/2 cup Yukon potato diced
  • 1/2 cup celery diced
  • 1 Tablespoon shallot minced
  • 1/2 Serrano pepper seeded and minced
  • 1 teaspoon garlic
  • 1/4 cup white wine
  • 5 cups celery root peeled and roughly chopped
  • 5 cups vegetable stock
  • 1 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon mustard
  • 2/3 cup half-and-half
  • 1/3 cup 2% milk
  • 2 Tablespoons chervil leaves coarsely chopped

Broiled Lobster Tails

  • 4 lobster tails frozen
  • 2 Tablespoons unsalted butter
  • 1/16 teaspoon Creole seasoning
  • Pinch kosher salt

Instructions

Celery Root Soup:

  • Set a heavy 4-quart saucepan over medium-high heat. Add the olive oil and butter and, once melted, saute the onion, potato, celery, shallot, Serrano and garlic until softened and fragrant, about 10 minutes. Add the wine and simmer until the wine is completely absorbed, about 7 - 10 minutes.
  • Add the celery root, stock, salt, cayenne pepper and mustard in the saucepan and simmer until the celery root is tender, about 35 to 40 minutes.
  • Remove the saucepan from the heat and puree the soup using an immersion blender (or in batches using a blender) until smooth. Stir in the half-and-half and milk. Taste, and re-season the soup if necessary and garnish with the chervil.
  • Serve with 3 Tablespoons of the sauteed lobster per soup bowl for the meat eaters at the table.

Broiled Lobster Tails

  • Using kitchen scissors, cut the lobster shells in half, and firmly open up to butterfly the tails. Gently slice through the lobster meat just enough to open it up. Be careful not to cut all the way through the meat.
  • Melt the butter and stir in the seasoning and salt.
  • Turn the tails upside down on a broiler pan, and broil for 7 minutes. Flip over and baste with the seasoned butter. Slip back under the broiler fore another 4 minutes or until done. Baste again with the seasoned butter.
  • The lobster tails can be served as is with additional butter alongside the soup, or gently remove the meat from the shells, coarsely chop, and top each bowl of bisque with the meat of one tail.

Nutrition

Calories: 366kcal | Carbohydrates: 33g | Protein: 17g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 119mg | Sodium: 2277mg | Potassium: 1099mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1295IU | Vitamin C: 23.6mg | Calcium: 257mg | Iron: 3.1mg