Creamy Celery Root Bisque (Printable Version)

An elegant, velvety bisque featuring subtle celery root flavor with creamy texture. Ideal for sophisticated starters.

# What You 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 Seasonings

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 drizzling, optional

# Step-by-Step Guide:

01 - Melt butter over medium heat in a large pot. Add leek, onion, and garlic. Sauté until softened but not browned, approximately 5 minutes.
02 - Add diced celery root and potato to the pot. Sauté for an additional 3 minutes, stirring occasionally.
03 - Pour vegetable broth into the pot and add 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 standard blender.
05 - Stir in milk and cream. Heat gently without boiling. Season with salt and white pepper to taste.
06 - Ladle soup into warm bowls. Top with chopped chives, parsley, and a cream drizzle if desired.

# Expert Advice:

01 -
  • It turns a humble root vegetable into something that feels like it belongs in a luxury Parisian bistro.
  • The texture is incredibly silky without needing a mountain of butter to get there.
02 -
  • Peeling the celery root requires a sharp knife because the skin is much tougher than a standard potato.
  • Adding the cream too quickly over high heat can cause the soup to break and lose its smoothness.
03 -
  • For the smoothest possible texture pass the blended soup through a fine mesh sieve before adding the cream.
  • If the bisque feels too thick add a tiny bit more broth until it coats the back of a spoon perfectly.
Go Back