Celery Root Bisque (Print View)

A luxurious, velvety soup showcasing delicate celery root flavors with cream, nutmeg, and aromatic vegetables.

# Components:

→ 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

# Preparation Steps:

01 - In a large soup 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.
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 -
  • The silky texture comes naturally from celery root itself, so you get restaurant-quality richness without feeling heavy.
  • It's elegant enough for company but simple enough that you won't be stressed in the kitchen while they arrive.
  • Celery root has this understated sophistication that makes people ask for the recipe even though the ingredient list feels oddly humble.
02 -
  • Never boil cream soup after adding the dairy—it breaks and becomes grainy, which is a heartbreak after getting everything else right.
  • Immersion blenders are your friend here, but they're aggressive; you can actually over-blend and end up with a slightly gluey texture if you go too long.
  • Taste before you add the final salt; vegetable stock saltiness varies wildly by brand, and you can always add more but you can't take it out.
03 -
  • Warm your serving bowls under hot water just before ladling, which keeps the bisque hot longer and makes the whole experience feel more luxurious.
  • If your soup thickens too much overnight in the fridge, don't panic—just warm it gently and whisk in a splash of warm stock or milk to loosen it back to the right consistency.
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