Celery Root Bisque (Printable version)

An elegant, velvety soup showcasing 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:

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 blender in batches and purée.
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 Advice:

01 -
  • It tastes restaurant-quality but comes together in under an hour, making you look like a culinary genius without the stress.
  • The velvety texture comes from just the right balance of potato and cream—no fancy techniques or intimidating equipment necessary.
  • Celery root has this subtle, almost nutty sweetness that feels elegant and refined without being pretentious.
02 -
  • Don't overcook the vegetables before blending or they'll turn gummy instead of creamy—tender enough to break apart easily is the sweet spot.
  • Never boil the soup after adding cream, or you'll end up with a broken, curdled mess that no amount of whisking can fix—low heat for reheating is non-negotiable.
  • Fresh nutmeg makes the difference between a good bisque and one that tastes genuinely restaurant-quality, so invest in whole nutmeg and a microplane.
03 -
  • Use an immersion blender directly in the pot to avoid the mess and safety concerns of transferring hot liquid—it's a game-changer for soups.
  • If your soup breaks or curdles, blend in a splash of cold milk off the heat and then reheat gently, which usually resurrects it beautifully.
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