Creamy Celery Root Bisque (Printable Version)

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

# 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
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 - Cream for drizzle (optional)

# Directions:

01 - In a large pot, melt the butter over medium heat. Add leek, onion, and garlic. Sauté until softened but not browned, approximately 5 minutes.
02 - Add diced celery root and potato to the pot. Continue sautéing for 3 minutes, stirring occasionally.
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, purée the soup until completely smooth. Alternatively, transfer in batches to a countertop blender.
05 - Stir in the milk and cream. Heat gently without boiling. 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 Tips:

01 -
  • The velvety texture feels like cashmere against your tongue while the subtle flavor lets you appreciate the unique character of celery root without overwhelming your palate.
  • Its elegant enough for special dinners but simple enough that I find myself making it on random weeknights when I need something that feels like a warm hug.
02 -
  • Peeling celery root becomes infinitely easier if you first slice off the top and bottom to create stable flat surfaces, then use a sharp knife to remove the skin in downward strips rather than struggling with a vegetable peeler.
  • The soup will actually taste better the next day after the flavors have had time to meld, making it perfect for preparing ahead for dinner parties.
03 -
  • If your soup seems too thick after blending, add warm broth a little at a time rather than cold liquid, which can shock the emulsion and affect the texture.
  • For make-ahead preparation, complete the recipe through the blending stage, then refrigerate and add the dairy just before reheating and serving for the freshest flavor and best texture.
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