Elegant Celery Root Bisque (Printable Version)

A silky French-inspired soup featuring tender celery root and aromatic vegetables, finished with cream for sophisticated elegance.

# What You'll Need:

→ Vegetables

01 - 2 large celery roots (approximately 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 fresh chives or microgreens
15 - Drizzle of heavy cream or truffle oil, optional

# Directions:

01 - In a large pot, heat butter and olive oil over medium heat. Add leek, onion, and garlic. Sauté for 3 to 4 minutes until softened but not browned.
02 - Add celery root and potato. 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. Add milk and nutmeg to the pot.
05 - Purée the soup using an immersion blender until completely smooth, or carefully transfer to a countertop blender in batches and blend until silky.
06 - Stir in heavy cream. Reheat gently over low heat without boiling. Season with salt and white pepper to taste.
07 - Ladle into warmed bowls. Garnish with fresh chives or microgreens and an optional drizzle of cream or truffle oil.

# Additional Tips::

01 -
  • It transforms an odd looking root vegetable into something so silky and refined your guests will think you trained in Paris.
  • The flavor is subtle but distinct, earthy without being heavy, creamy without feeling rich.
  • It reheats beautifully and actually tastes better the next day once the flavors marry.
  • You can make it dairy free or vegan and it still holds that luxurious texture.
02 -
  • Celery root oxidizes quickly once cut, so work efficiently or toss the pieces in a bowl of water with a squeeze of lemon until you are ready to cook them.
  • Don't skip the potato, it is the secret to that creamy, cohesive texture without needing excessive cream.
  • If your bisque tastes flat, it probably needs more salt, add it gradually and taste after each pinch.
  • Let the soup cool slightly before blending or it can explode out of the blender and make a mess you will remember for weeks.
03 -
  • Warm your serving bowls in a low oven or with hot water before ladling in the soup, it keeps everything at the perfect temperature longer.
  • A few drops of truffle oil go a long way, use it sparingly or it will overpower the delicate celery root flavor.
  • If you want to make this ahead for a dinner party, prepare it up to the blending step, then finish with cream and garnishes just before serving.
  • Taste the soup after it sits for a few minutes, the seasoning can mellow and you may want to adjust again right before serving.
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