Instructions: Fill a medium bowl with water. Add lemon juice and celeriac slices; set aside.

In a medium saucepan, melt butter over medium-high heat. Add shallots, and cook until translucent. Drain celeriac, and add to saucepan. Add enough water to cover. Cook until tender, about 15 minutes. Remove from heat, and drain, reserving cooking water.

Place celeriac in a food processor fitted with the metal blade. Process until smooth. Season with cayenne and salt. Add half-and-half, and pulse to combine. The bisque should be thin enough to drink from a cup without the use of a spoon. If necessary, add a little of the reserved cooking water.

The bisque may be served warm or chilled in demitasse cups, if desired.

This recipe yields about 3 cups.

Comments: Celeriac is a knobby, brown root vegetable. You can serve this soup hot or cold, as an appetizer in tiny teacups, or as a hearty first course.

Yield: 3 cups

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