Celery Root Bisque (Printer-friendly)

Silky smooth bisque featuring the subtle sweetness of celery root, enriched with cream and nutmeg.

# What You'll Need:

→ Vegetables

01 - 2 large celery roots (about 2 lbs), 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 - Drizzle of extra cream or truffle oil, optional

# How To Make It:

01 - In a large pot, heat butter and olive oil over medium heat. Add leek, onion, and garlic. Sauté for 3 to 4 minutes until softened but not browned.
02 - Add celery root and potato. Stir to coat with the aromatics and fat. Cook for 3 to 4 minutes.
03 - Pour in vegetable stock and add bay leaf. Bring to a simmer, cover, and cook for 25 to 30 minutes until vegetables are very tender.
04 - Remove the bay leaf. Add milk and nutmeg.
05 - Purée the soup using an immersion blender until completely smooth, or carefully transfer to a blender in batches.
06 - Stir in heavy cream. Reheat gently without boiling. 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 Advice:

01 -
  • It transforms an underappreciated vegetable into something that tastes like restaurant-quality elegance but comes together in under an hour.
  • The bisque is naturally creamy without any heavy cream if you choose, making it adaptable to whatever's in your kitchen or your dietary needs.
02 -
  • Never let the soup boil once the cream goes in—the fat molecules break apart and you'll end up with a broken, grainy texture instead of that silky mouthfeel you're chasing.
  • White pepper over black isn't just pretentious—it keeps the soup visually pristine without dark specks, and the flavor is subtly different, more delicate and warming rather than sharp.
03 -
  • Make a double batch and freeze half in portions—you'll have an elegant dinner solution waiting for the nights when cooking feels impossible but impressing yourself still matters.
  • If you don't have an immersion blender, a food mill or chinois (fine-mesh strainer) works beautifully for creating that perfectly smooth texture without any equipment stress.
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