Celery Root Bisque (Printable)

Elegant velvety bisque with delicate celery root flavor, ideal for special occasions.

# What You'll 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 Make It:

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.
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 Hints:

01 -
  • It tastes like restaurant-quality elegance but comes together in under an hour with basic kitchen skills.
  • Celery root has this mysterious, subtle flavor that feels fancy without being intimidating or pretentious.
  • The recipe practically forces you to slow down and pay attention, which is rare and wonderful in a busy kitchen.
02 -
  • Never blend boiling soup—let it cool for a moment first, and work in batches if using a blender, as steam can lift the lid right off and make a mess.
  • The soup will thicken slightly as it cools, so when you're seasoning, aim for flavors that feel just slightly bold, because they'll mellow as it sits.
  • If your soup breaks or looks separated after blending, gently whisk in a splash of cold stock or milk to bring it back together—it happens to the best of us.
03 -
  • Warming your serving bowls makes an actual difference to how the soup tastes and feels, and it keeps each spoonful at the perfect temperature longer.
  • If you're making this ahead, store it without the cream, then add and gently reheat it the day you serve—this prevents any risk of it breaking or developing an off flavor.
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