Celery Root Bisque (Printable)

An elegant, velvety bisque showcasing delicate celery root flavor with cream and nutmeg.

# What You’ll Need:

→ Vegetables

01 - 2 large celery roots (about 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 - Extra cream or truffle oil (optional)

# How-To Steps:

01 - In a large pot, heat butter and olive oil over medium heat. Add leek, onion, and garlic. Sauté for 3–4 minutes until softened but not browned.
02 - Add celery root and potato. Stir to coat with the aromatics and fat. Cook for 3–4 minutes.
03 - Pour in vegetable stock and add bay leaf. Bring to a simmer, cover, and cook for 25–30 minutes until vegetables are very tender.
04 - Remove the bay leaf. Add milk and nutmeg.
05 - Purée the soup using an immersion blender (or carefully transfer to a blender in batches) until completely smooth.
06 - Stir in heavy cream. Reheat gently (do not boil). 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 Hints:

01 -
  • It transforms an underappreciated vegetable into something that tastes like it came from a fine French restaurant
  • The texture is impossibly silky without using any fancy techniques or hours of reduction
  • It reheats beautifully and actually tastes better the next day as the flavors deepen
02 -
  • Celery root is notoriously difficult to peel, so use a sharp knife and trim away the tough exterior rather than trying to use a vegetable peeler
  • Patience during the initial sauté matters, properly softened aromatics make the difference between good and exceptional soup
  • Never boil after adding cream or dairy, it can separate and ruin the silky texture you have worked to create
03 -
  • For the smoothest result, let the soup cool slightly before blending, hot soup can be dangerous and sometimes becomes grainy
  • Reserve a small amount of the potato before blending if you want some texture, then mash it back in at the end
  • A splash of sherry or dry white wine added with the stock adds another layer of sophistication
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