Celery Root Bisque (Print)

An elegant, velvety soup showcasing delicate celery root flavor in under an hour.

# Components:

→ Vegetables

01 - 2 large celery roots (approximately 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 - Extra cream or truffle oil for drizzling (optional)

# Directions:

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 to the pot. Stir to coat with the aromatics and fat. Cook for 3–4 minutes to develop flavor.
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 Advice:

01 -
  • The earthy sweetness of celery root transforms into something silky and sophisticated that feels like restaurant quality without the fuss
  • White pepper instead of black keeps the color pristine while adding a subtle warmth that lingers
02 -
  • Over blending can make the soup gummy, so stop as soon as it reaches smoothness
  • White pepper is not optional here because black specks will look unappetizing against the pale soup
03 -
  • Use the smallest holes on a box grater for fresh nutmeg instead of pre ground
  • Clean your leek thoroughly by slicing it lengthwise and rinsing between the layers under cold water
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