Celery Root Bisque (Printable Version)

An elegant, velvety soup showcasing delicate celery root flavor with cream and aromatic vegetables.

# Ingredient List:

→ 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 - Drizzle of extra cream or truffle oil, optional

# How to Prepare:

01 - In a large pot, heat butter and olive oil over medium heat. Add leek, onion, and garlic, sautéing for 3 to 4 minutes until softened but not browned.
02 - Add celery root and potato to the pot. Stir to coat with the aromatics and fat, cooking 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 from the pot. Add milk and nutmeg.
05 - Purée the soup using an immersion blender until completely smooth, or carefully transfer to a countertop blender in batches and blend until velvety.
06 - Stir in heavy cream and 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 Suggestions:

01 -
  • It tastes like you've spent hours in the kitchen, but it's genuinely done in under an hour.
  • The texture is pure silk—no graininess, no weird bits—just velvet that coats your mouth in the best way.
  • It's the kind of dish that makes people think you're fancier than you actually are.
02 -
  • Don't skip the white pepper—black pepper flecks will show in this pale soup and throw off how elegant it looks, which matters more than you'd think for how it tastes.
  • If your immersion blender seems to stall, the soup probably isn't hot enough yet; give it another minute of warmth and it'll blend like butter, but if you rush it you'll end up with grainy bits that won't fully disappear.
03 -
  • Grate your nutmeg fresh right over the soup at the last second if you can; the aroma that rises is part of the experience and reminds you why you're making something this lovely.
  • If you want to go vegan or dairy-free, full-fat coconut milk or cashew cream works beautifully and won't taste like you've sacrificed anything—the celery root is rich enough to carry the soup on its own merit.
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