Celery Root Bisque (Printable Version)

A luxurious French-style bisque showcasing celery root's delicate, nutty essence in a silky smooth blend with leeks and cream.

# 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 tbsp unsalted butter
10 - 1 tbsp olive oil

→ Seasonings

11 - 1 bay leaf
12 - 1/4 tsp 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

# Directions:

01 - 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.
02 - Add celery root and potato. Stir to coat with the aromatics and fat. Cook for 3-4 minutes.
03 - Pour in vegetable stock and add bay leaf. Bring to a simmer, cover, and cook for 25-30 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 Tips:

01 -
  • It tastes like you spent hours cooking when honestly it takes less time than you'd expect.
  • That velvety texture makes you feel fancy without needing any fancy equipment beyond an immersion blender.
  • The flavor is sophisticated but never intimidating, perfect for impressing people or just treating yourself on a Tuesday night.
02 -
  • Don't skip warming your bowls—I learned this the hard way when a beautiful bisque went lukewarm almost instantly in a cold ceramic bowl.
  • White pepper instead of black makes a visible difference in the final presentation, and it has a slightly different flavor profile that's more delicate than black pepper.
  • If your soup breaks or looks grainy after blending, you added cream to soup that was too hot or too acidic; next time let it cool slightly before adding dairy, or blend more thoroughly the first time.
03 -
  • If you don't have an immersion blender, a regular blender works fine but requires more careful handling and more cleanup afterward.
  • The soup thickens slightly as it cools, so if you're making it ahead, thin it with a splash of stock or milk when you reheat it.
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