Celery Root Bisque (Printable)

An elegant French-style soup with delicate celery root flavor, ideal for refined gatherings and special occasions.

# What You Need:

→ Vegetables

01 - 2 large celery roots (about 2 lbs), 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 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 Tips:

01 -
  • It tastes far more complicated and impressive than the modest handful of ingredients it actually requires.
  • The texture is genuinely silky—not the gluey kind you get from overcooking, but that perfect velvety weight on your tongue.
  • You can make it ahead and reheat gently, which means less stress when you're hosting.
02 -
  • Don't skip peeling the celery root generously—that outer layer stays fibrous even after blending and will ruin the texture you worked for.
  • The cream goes in after blending, not before; adding it too early can cause the emulsion to separate and turn grainy.
  • White pepper is worth seeking out here because black specks will show in your pale, elegant soup and look unfinished.
03 -
  • Make this soup up to 2 days ahead and store it in an airtight container in the refrigerator; reheat gently without boiling to preserve the cream's silky texture.
  • If your soup breaks or looks separated, don't panic—blend in another splash of cold milk and whisk it over low heat to bring it back together.
  • Warm your serving bowls before ladling the soup into them; this small gesture keeps the bisque at its most luxurious temperature and shows guests you've thought of everything.
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