Celery Root Bisque

Discover the elegance of French cuisine with this velvety Celery Root Bisque. This refined soup highlights the delicate, earthy flavor of celeriac, transformed into a silky smooth texture that is perfect for special occasions or sophisticated dinner parties.

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The foundation of this soup lies in the slow-sautéed leeks and onions, which provide a savory base that allows the celery root to shine. A single Yukon Gold potato is added to ensure the perfect consistency, providing natural starches for that signature bisque feel.

Ingredients

• Vegetables: 2 large celery roots (about 900 g), peeled and diced; 1 medium leek, white and light green parts only, sliced; 1 medium onion, chopped; 1 medium Yukon Gold potato, peeled and diced; 2 cloves garlic, minced.
• Liquids: 4 cups (1 liter) vegetable stock; 1 cup (240 ml) whole milk (or unsweetened non-dairy milk); 1/2 cup (120 ml) heavy cream.
• Fats: 2 tbsp unsalted butter; 1 tbsp olive oil.
• Seasonings: 1 bay leaf; 1/4 tsp freshly grated nutmeg; Salt and white pepper, to taste.
• Garnish: Chopped chives or microgreens; Drizzle of extra cream or truffle oil (optional).

Instructions

Step 1

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.

Step 2

Add celery root and potato. Stir to coat with the aromatics and fat. Cook for 3–4 minutes.

Step 3

Pour in vegetable stock and add bay leaf. Bring to a simmer, cover, and cook for 25–30 minutes until vegetables are very tender.

Step 4

Remove the bay leaf. Add milk and nutmeg.

Step 5

Purée the soup using an immersion blender (or carefully transfer to a blender in batches) until completely smooth.

Step 6

Stir in heavy cream. Reheat gently (do not boil). Season with salt and white pepper to taste.

Step 7

Ladle into warmed bowls. Garnish with chives or microgreens and an optional drizzle of cream or truffle oil.

Zusatztipps für die Zubereitung

When preparing the celery root, be sure to peel it deeply to remove all the tough, fibrous outer skin. To maintain a pristine, snowy white color, use white pepper instead of black and avoid browning the vegetables during the initial sauté.

Varianten und Anpassungen

For a vegan version, substitute the heavy cream and milk with full-fat coconut milk or a rich cashew cream. This recipe is naturally gluten-free; just ensure your vegetable stock is certified gluten-free.

Serviervorschläge

Serve this elegant bisque with a side of crusty baguette or herbed croutons for a satisfying crunch. It pairs beautifully with a crisp white wine such as Sauvignon Blanc or Chardonnay.

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With approximately 210 calories and 11g of fat per serving, this soup offers a balanced way to enjoy a luxurious French classic. The combination of fresh chives and a hint of nutmeg brings a bright, aromatic finish to every spoonful.

Recipe FAQs

→ What does celery root taste like?

Celery root has a mild, sweet flavor reminiscent of celery and parsley with subtle nutty undertones. When cooked, it becomes creamy and delicate, making it perfect for smooth soups.

→ Can I make this dairy-free?

Absolutely. Substitute the whole milk and heavy cream with full-fat coconut milk or homemade cashew cream. The result remains velvety and luxurious while being completely plant-based.

→ How do I achieve the smoothest texture?

Simmer vegetables until completely tender—they should easily pierce with a knife. Use an immersion blender for several minutes, or purée in batches in a countertop blender. For extra refinement, pass through a fine-mesh sieve.

→ Can I freeze this bisque?

Yes, freeze before adding the final cream. Cool completely, transfer to airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and stir in cream before serving.

→ What wines pair well with celery root bisque?

Crisp white wines like Sauvignon Blanc or Chardonnay complement the creamy texture and earthy flavors. A dry Chenin Blanc or Pinot Gris also works beautifully alongside the subtle sweetness.

→ Why add potato to the bisque?

Yukon Gold potato provides natural starch that thickens the soup and contributes to the velvety mouthfeel without masking the delicate celery root flavor. It creates body while remaining neutral in taste.