Creamy Celery Root Bisque (Print View)

An elegant, velvety soup featuring subtle celery root flavor, ideal for refined dining.

# 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, gluten-free
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 fresh chives or parsley
14 - Drizzle of cream, optional

# How To Make It:

01 - In a large pot, melt the butter over medium heat. Add leek, onion, and garlic, sautéing until soft but not browned, approximately 5 minutes.
02 - Add diced celery root and potato to the pot. Continue sautéing for 3 minutes to develop flavor.
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 transferring in batches to a countertop blender, purée the soup until completely smooth.
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 Suggestions:

01 -
  • It transforms a rough looking root into the most elegant silk on a spoon.
  • The subtle earthy sweetness feels far more expensive than the ingredients actually are.
02 -
  • Always peel the celery root deeply enough to remove all the brown hairy bits.
  • Searing the vegetables too hard will turn the soup brown instead of a beautiful cream color.
03 -
  • Add a splash of dry white wine after the first sauté for a more complex French flavor profile.
  • Pass the blended soup through a fine mesh sieve if you want a truly professional restaurant finish.
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