Celery Root Bisque (Printable)

An elegant, velvety soup showcasing delicate celery root flavor, perfect for refined gatherings and special occasions.

# Ingredient List:

→ Vegetables

01 - 2 large celery roots (approximately 2 pounds), 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 - Extra cream or truffle oil for drizzling (optional)

# Directions:

01 - Heat butter and olive oil in a large pot over medium heat. Add leek, onion, and garlic. Sauté for 3–4 minutes until softened but not browned.
02 - Add celery root and potato. Stir to coat with the aromatics and fat. Cook for 3–4 minutes to develop flavor.
03 - Pour in vegetable stock and add bay leaf. Bring to a simmer, cover, and cook for 25–30 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.
06 - Stir in heavy cream. 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 Tips:

01 -
  • A refined and elegant starter for dinner parties or special gatherings.
  • Features a silky, velvety texture without needing heavy starch.
  • Naturally vegetarian and gluten-free, catering to various dietary needs.
02 -
  • Do not let the soup boil after adding the heavy cream, as this can cause the dairy to separate or curdle.
  • Remember to remove the bay leaf before blending to prevent a bitter, woody texture in the final purée.
  • White pepper is preferred over black pepper to maintain the soup's pristine, creamy white appearance.
Go Back