Creamy Celery Root Bisque (Print Version)

Elegant velvety bisque with subtle celery root flavor, perfect for special occasions or refined starters.

# What You'll Need:

→ Vegetables

01 - 1 large celery root (about 1.5 lb), peeled and diced
02 - 1 medium Yukon Gold potato, peeled and diced
03 - 1 medium leek, white and light green parts only, sliced
04 - 1 small yellow onion, chopped
05 - 2 garlic cloves, minced

→ Liquids

06 - 4 cups vegetable broth
07 - 1 cup whole milk or unsweetened plant-based milk
08 - 1/2 cup heavy cream or non-dairy cream

→ Fats and Seasoning

09 - 2 tablespoons unsalted butter or olive oil
10 - 1 bay leaf
11 - 1/4 teaspoon ground white pepper
12 - Salt to taste

→ Garnish

13 - Chopped chives or parsley
14 - Drizzle of cream, optional

# How To Make:

01 - In a large soup pot, melt the butter over medium heat. Add leek, onion, and garlic. Sauté until soft but not browned, approximately 5 minutes.
02 - Add diced celery root and potato. Sauté for an additional 3 minutes until slightly softened.
03 - Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce heat and simmer covered for 25 minutes until vegetables are very tender.
04 - Remove and discard the bay leaf. Using an immersion blender or countertop blender in batches, purée the soup until completely smooth and velvety.
05 - Stir in the milk and cream. Heat gently without boiling, then season with salt and white pepper to taste.
06 - Ladle into warm bowls. Garnish with chopped chives, parsley, and a drizzle of cream if desired.

# Expert Tips:

01 -
  • The silky texture achieves that restaurant-quality elegance without any fussy techniques or specialty equipment.
  • Its sophisticated enough for dinner parties but simple enough that I find myself making it on ordinary Tuesdays when I need something soul-warming.
02 -
  • The first time I made this, I skipped peeling the celery root thoroughly and ended up with fibrous bits throughout my otherwise smooth soup.
  • Warming the bowls before serving keeps the bisque at the perfect temperature from first spoonful to last, a trick I learned from my grandmother that makes all the difference.
03 -
  • After countless batches, I discovered that adding just a tiny pinch of nutmeg enhances the natural nuttiness of celery root without announcing its presence.
  • For the absolute smoothest texture, pass the pureed soup through a fine-mesh sieve before adding the dairy, a restaurant technique that elevates this humble soup to first-class status.
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