Creamy Celery Root Bisque (Print Version)

Elegant velvety bisque with subtle celery root flavor, ready in 50 minutes for refined dining.

# What You'll 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 & 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 chives or parsley
14 - Drizzle of cream (optional)

# Step-by-Step Guide:

01 - In a large pot, melt butter over medium heat. Add leek, onion, and garlic, sautéing until softened but not browned, approximately 5 minutes.
02 - Add diced celery root and potato to the pot. Sauté for 3 additional minutes.
03 - Pour in vegetable broth 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 bay leaf. Using an immersion blender or transferring in batches to a countertop blender, purée 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 and garnish with chopped chives, parsley, and a drizzle of cream if desired.

# Top Tips:

01 -
  • It tastes far more luxurious than the modest ingredients suggest, making you feel like you've mastered French technique without the fuss.
  • The velvety texture comes together in under an hour, perfect for impressing guests or treating yourself on a quiet evening.
  • Naturally vegetarian and easily adapted to vegan, this soup bridges dietary preferences without anyone noticing what's missing.
02 -
  • Don't rush the simmer—those full twenty-five minutes let the celery root develop its creamy texture, shortening it leaves you with soup that feels grainy no matter how much you blend.
  • If your soup looks broken or thin after blending, a splash of cream stirred in gently at the end can rescue it and restore that velvety mouthfeel you're chasing.
03 -
  • Warm your serving bowls before ladling—this small gesture keeps the soup at its silkiest and ensures every spoonful tastes as intended.
  • If you don't have an immersion blender, a regular blender works just as well; just work in smaller batches and be careful with hot liquids, letting them cool slightly first if you're nervous.
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