Celery Root Bisque (Printable)

Elegant velvety soup showcasing delicate celery root flavor, ideal for refined gatherings and special occasions.

# What You'll Need:

→ Vegetables

01 - 2 large celery roots (about 2 lb), 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 tbsp unsalted butter
10 - 1 tbsp olive oil

→ Seasonings

11 - 1 bay leaf
12 - 1/4 tsp 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)

# Method:

01 - 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.
02 - Add celery root and potato. Stir to coat with the aromatics and fat. Cook for 3–4 minutes.
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.
05 - Purée the soup using an immersion blender (or carefully transfer to a blender in batches) until completely smooth.
06 - Stir in heavy cream. Reheat gently (do not boil). 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 -
  • The texture transforms into something impossibly silky without any fancy techniques
  • One vegetable most people overlook becomes the star of the show
  • It tastes restaurant expensive but costs almost nothing to make
02 -
  • Letting the vegetables get completely tender before blending is non negotiable for that silky texture
  • White pepper instead of black keeps the bisque looking pristine and elegant
  • Never boil the soup after adding cream or it might separate and look grainy
03 -
  • Use the freshest nutmeg you can find and grate it yourself
  • Always warm your bowls before serving hot soup
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