Celery Root Bisque (Printable Version)

Elegant French bisque featuring delicate celery root, 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

# Method:

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 Suggestions:

01 -
  • It tastes far more complicated than it actually is, which makes you feel like a genius in the kitchen.
  • The texture is so silky it feels indulgent, yet it's built on humble vegetables and takes less than an hour.
  • It somehow feels both cozy and elegant, which means you can serve it on a Tuesday night or to company you want to impress.
02 -
  • Don't skip the bay leaf—it adds depth you won't be able to identify but you'll definitely notice if it's missing.
  • Use white pepper instead of black not just for looks, but because white pepper has a slightly different heat that works better in cream soups.
  • If your soup tastes thin after blending, it means your vegetables weren't tender enough before you started; the second time around, just give them those extra 5 minutes.
03 -
  • Warm your bowls before serving—it's a small thing but it keeps the soup hot longer and shows you care.
  • If you're nervous about blending hot soup, let it cool for 10 minutes first, but then reheat it gently afterward because temperature matters for flavor perception.
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