Creamy Celery Root Bisque (Printable)

Elegant velvety soup with subtle celery root flavor, ideal for refined dining and special gatherings.

# Ingredient List:

→ 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, gluten-free
07 - 1 cup whole milk or unsweetened plant-based milk
08 - 1/2 cup heavy cream or non-dairy cream

→ Fats & 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 Steps:

01 - In a large 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 another 3 minutes until partially 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 or until vegetables are very tender.
04 - Remove and discard the bay leaf. Using an immersion blender or transfer in batches to a blender, purée the soup until completely smooth.
05 - Stir in the milk and cream. Heat gently without boiling, and 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 Advice:

01 -
  • The velvety texture feels luxurious against your tongue, but requires no fancy techniques or special equipment.
  • It lets you transform overlooked vegetables into something guests will ask about, making it perfect for dinner parties where you want to seem effortlessly sophisticated.
02 -
  • Never boil the soup after adding cream or youll risk curdling and a grainy texture that ruins the velvety mouthfeel.
  • Warming your serving bowls before ladling in the soup keeps everything at the perfect temperature from first spoonful to last, a restaurant trick worth adopting at home.
03 -
  • Cut the celery root into similarly sized pieces as the potato to ensure they finish cooking at the same time, preventing any fibrous bits in your final bisque.
  • Reserve a few tablespoons of the sauteed vegetables before blending and add them back afterward for subtle texture that makes the soup feel more substantial.
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