Creamy Celery Root Bisque (Printable)

A smooth, elegant bisque highlighting celery root's subtle flavor with cream and white pepper.

# 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 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 Make:

01 - Melt butter in a large pot over medium heat. Add leek, onion, and garlic. Sauté until softened but not browned, approximately 5 minutes.
02 - Add diced celery root and potato to the pot. Continue sautéing for 3 minutes.
03 - Pour vegetable broth into the pot and add bay leaf. Bring to a boil, then reduce heat and simmer covered for 25 minutes until vegetables are completely tender.
04 - Remove and discard the bay leaf. Using an immersion blender, purée the soup until completely smooth. Alternatively, transfer in batches to a countertop blender.
05 - Stir in milk and cream. Heat gently without boiling. Season with salt and white pepper to taste.
06 - Ladle into warm bowls. Top with chopped chives, parsley, and a cream drizzle if desired.

# Expert Advice:

01 -
  • The velvety texture tastes like something from a high-end bistro but comes together with simple pantry staples
  • Celery roots subtle sweetness creates the most elegant, sophisticated flavor profile that surprises everyone who tries it
  • It freezes beautifully so you can make a double batch and always have something luxurious on hand
02 -
  • Celery root oxidizes and turns brown quickly after peeling, so keep it in acidulated water until you are ready to cook it
  • An immersion blender is your friend here because transferring hot soup to a countertop blender can be dangerous and messy
  • Never let the soup boil after adding the dairy or it may separate and ruin that gorgeous velvety texture
03 -
  • If you want even more depth, add a splash of dry white wine after sautéing the vegetables and let it reduce almost completely before adding the broth
  • For an extra silky texture, pass the blended soup through a fine-mesh sieve to catch any remaining fibers
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