Celery Root Bisque (Printable)

Elegant, velvety soup showcasing delicate celery root flavor with creamy textures.

# What You Need:

→ Vegetables

01 - 2 large celery roots (about 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 - Drizzle of extra cream or truffle oil (optional)

# How-To Steps:

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.
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 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 Suggestions:

01 -
  • The texture becomes impossibly silky without using any fancy techniques
  • Celery root delivers this sophisticated flavor that tastes like you spent hours on it
  • It freezes beautifully, so you can pull restaurant-quality soup from your freezer on busy weeknights
02 -
  • Celery root oxidizes and turns brown quickly after peeling, so work efficiently or toss the pieces in a bowl of acidulated water until you're ready to cook them.
  • Don't skip the potato, it's essential for achieving that velvety texture without having to add excessive cream.
  • The soup thickens considerably as it cools, so you may need to add a splash more stock or milk when reheating leftovers.
03 -
  • Use white pepper instead of black to maintain the soup's pristine, elegant appearance.
  • Let the soup cool slightly before blending to avoid hot liquid explosions and achieve a smoother texture.
Go Back