Pin It Celery root, often called celeriac, is a hidden gem of the winter garden. In this recipe, it is transformed into an elegant, velvety bisque that highlights its delicate, nutty flavor. This French-inspired soup is the epitome of sophistication, offering a creamy texture that feels indulgent while remaining surprisingly light.
Pin It This bisque is perfect for those who appreciate subtle nuances in flavor. The combination of slow-sautéed leeks and aromatic celery root creates a complex base that is elevated by a hint of nutmeg and a touch of heavy cream, making every spoonful a rich culinary experience.
Ingredients
- Vegetables: 2 large celery roots (about 900 g), peeled and diced; 1 medium leek, white and light green parts only, sliced; 1 medium onion, chopped; 1 medium Yukon Gold potato, peeled and diced; 2 cloves garlic, minced
- Liquids: 4 cups (1 liter) vegetable stock; 1 cup (240 ml) whole milk (or unsweetened non-dairy milk); 1/2 cup (120 ml) heavy cream
- Fats: 2 tbsp unsalted butter; 1 tbsp olive oil
- Seasonings: 1 bay leaf; 1/4 tsp freshly grated nutmeg; Salt and white pepper, to taste
- Garnish: Chopped chives or microgreens; Drizzle of extra cream or truffle oil (optional)
Instructions
- Step 1
- In a large pot, heat butter and olive oil over medium heat. Add leek, onion, and garlic. Sauté for 3–4 minutes until softened but not browned.
- Step 2
- Add celery root and potato. Stir to coat with the aromatics and fat. Cook for 3–4 minutes.
- Step 3
- Pour in vegetable stock and add bay leaf. Bring to a simmer, cover, and cook for 25–30 minutes until vegetables are very tender.
- Step 4
- Remove the bay leaf. Add milk and nutmeg.
- Step 5
- Purée the soup using an immersion blender (or carefully transfer to a blender in batches) until completely smooth.
- Step 6
- Stir in heavy cream. Reheat gently (do not boil). Season with salt and white pepper to taste.
- Step 7
- Ladle into warmed bowls. Garnish with chives or microgreens and an optional drizzle of cream or truffle oil.
Zusatztipps für die Zubereitung
For the smoothest consistency, use a high-powered immersion blender and ensure the celery root is completely soft before blending. To maintain the bright color and delicate flavor, avoid browning the aromatics during the initial sauté. Necessary tools include a large soup pot, a chef's knife, a cutting board, and a ladle.
Varianten und Anpassungen
To make this dish vegan, substitute the butter with olive oil and replace the dairy milk and heavy cream with full-fat coconut milk or a rich cashew cream. This recipe is already gluten-free, but always ensure your vegetable stock is certified if you have a high sensitivity.
Serviervorschläge
Serve this elegant bisque alongside a slice of rustic crusty bread or herbed croutons for added texture. It pairs beautifully with a crisp white wine, such as a chilled Sauvignon Blanc or a lightly oaked Chardonnay. Each serving contains approximately 210 calories, 11g of fat, 24g of carbohydrates, and 4g of protein.
Pin It Mastering this Celery Root Bisque allows you to bring a touch of French culinary excellence into your home kitchen. It is a testament to how simple ingredients, treated with care, can result in a truly refined and memorable meal.
Recipe FAQs
- → What makes celery root bisque velvety?
The combination of potato and celery root creates natural creaminess when blended, while the addition of whole milk and heavy cream delivers luxuriously smooth texture. An immersion blender ensures completely silky consistency.
- → Can I make this bisque ahead?
Absolutely. Prepare the base up to 2 days in advance and refrigerate. Reheat gently over low heat, adding the cream just before serving to maintain richness. The flavors actually deepen overnight.
- → What garnishes work best?
Fresh chives, microgreens, or delicate parsley sprigs provide beautiful color contrast. A drizzle of extra cream or truffle oil elevates presentation. Crispy pancetta or toasted pumpkin seeds offer optional crunch.
- → How do I achieve the smoothest texture?
Blend thoroughly with an immersion blender or high-speed blender in batches. Straining through a fine-mesh sieve removes any remaining fibers for restaurant-quality smoothness. The potato acts as a natural thickener.
- → What wine pairs well?
Crisp whites like Sauvignon Blanc, Chardonnay, or Pinot Grigio complement the creamy base beautifully. The wine's acidity cuts through richness while enhancing the celery root's delicate flavor profile.
- → Is this suitable for special occasions?
Indeed. The elegant pale ivory color, refined flavor, and luxurious texture make this perfect for dinner parties, holidays, or intimate gatherings. The French-inspired preparation adds sophistication to any menu.