Creamy Celery Root Bisque (Printable Version)

An elegant, velvety bisque featuring subtle celery root flavors, perfect for refined dining.

# 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
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 drizzle, optional

# How-To Steps:

01 - In a large pot, melt butter over medium heat. Add leek, onion, and garlic. Sauté until soft but not browned, about 5 minutes.
02 - Add diced celery root and potato to the pot. Sauté for another 3 minutes until lightly coated.
03 - Pour in vegetable broth and add bay leaf. Bring to a boil, then reduce heat and simmer covered for 25 minutes or until vegetables are very tender.
04 - Remove and discard bay leaf. Using an immersion blender or working in batches with a countertop blender, purée the soup until completely smooth.
05 - Stir in 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 cream drizzle if desired.

# Expert Tips:

01 -
  • It tastes like something from a Michelin-starred kitchen but requires only an immersion blender and basic pantry staples.
  • The soup comes together in under an hour, making it perfect for those moments when you want to impress without spending your entire evening in the kitchen.
  • Celery root has this understated, almost nutty flavor that whispers rather than shouts, creating a refined backdrop for gentle cream and butter.
02 -
  • Never blend hot soup with the lid on—I learned this the expensive way when a blast of steam sent soup across my kitchen ceiling. Always use a kitchen towel as a shield or let it cool slightly first.
  • The moment you add cream, the soup is done cooking; further boiling can cause it to split or separate, leaving you with a grainy texture instead of the velvety result you worked for.
03 -
  • Toast a small handful of bread cubes in butter until golden and crispy, then float them on top of each bowl for texture and a small moment of joy with every spoonful.
  • Keep your soup pot covered during the simmer—every time you lift the lid you lose heat and extend cooking time, but more importantly, you release the steam that helps soften the vegetables evenly.
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