Celery Root Bisque (Printable Version)

An elegant, velvety soup showcasing delicate celery root flavor with creamy richness and aromatic depth.

# What You'll Need:

→ Vegetables

01 - 2 large celery roots (about 2 lbs), peeled and diced
02 - 1 medium leek, white and light green parts only, sliced
03 - 1 medium onion, chopped
04 - 1 medium Yukon Gold potato, peeled and diced
05 - 2 cloves garlic, minced

→ Liquids

06 - 4 cups vegetable stock
07 - 1 cup whole milk or unsweetened non-dairy milk
08 - 1/2 cup heavy cream

→ Fats

09 - 2 tablespoons unsalted butter
10 - 1 tablespoon olive oil

→ Seasonings

11 - 1 bay leaf
12 - 1/4 teaspoon freshly grated nutmeg
13 - Salt and white pepper to taste

→ Garnish

14 - Chopped chives or microgreens
15 - Drizzle of extra cream or truffle oil (optional)

# Directions:

01 - In a large pot, heat butter and olive oil over medium heat. Add leek, onion, and garlic, sautéing for 3 to 4 minutes until softened but not browned.
02 - Add celery root and potato to the pot. Stir to coat with the aromatics and fat. Cook for 3 to 4 minutes.
03 - Pour in vegetable stock and add bay leaf. Bring to a simmer, cover, and cook for 25 to 30 minutes until vegetables are very tender.
04 - Remove the bay leaf and add milk and nutmeg to the pot.
05 - Using an immersion blender, purée the soup until completely smooth. Alternatively, carefully transfer in batches to a countertop blender.
06 - Stir in heavy cream and reheat gently without boiling. Season with salt and white pepper to taste.
07 - Ladle into warmed bowls. Garnish with chives or microgreens and an optional drizzle of cream or truffle oil.

# Expert Advice:

01 -
  • Sophisticated and delicate flavor profile perfect for special occasions.
  • A velvety, luxurious texture achieved with simple, wholesome ingredients.
  • Naturally vegetarian and gluten-free, making it suitable for many dietary needs.
02 -
  • Use white pepper instead of black pepper to maintain the clean, white aesthetic of the bisque.
  • Be careful not to boil the soup after adding the heavy cream, as high heat can cause the dairy to separate.
  • Ensure you peel the celery root deeply to remove all the tough, brown outer skin and any recessed bits of dirt.
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