Celery Root Bisque

This Celery Root Bisque is an elegant, velvety soup showcasing the delicate flavor of celery root, perfect for special occasions or refined gatherings. This French-inspired dish transforms humble root vegetables into a sophisticated starter that is both naturally vegetarian and gluten-free. With a total time of 50 minutes, it yields 6 servings of silky perfection.

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The preparation involves a gentle sauté of leeks, onion, and garlic to create a sweet, aromatic base. Combined with starchy Yukon Gold potatoes and nutrient-dense celery root, the soup develops a rich body as it simmers in vegetable stock. A touch of freshly grated nutmeg and heavy cream provides the final layer of refinement.

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

For the smoothest possible bisque, use a high-speed countertop blender and work in small batches. Ensure the celery root and potatoes are completely soft before blending. Always remove the bay leaf prior to pureeing to avoid any unwanted gritty texture.

Varianten und Anpassungen

For a vegan version, substitute the heavy cream and whole milk with full-fat coconut milk or a rich cashew cream. If you prefer a lighter version, you can increase the ratio of vegetable stock and reduce the amount of cream. Ensure your stock is certified gluten-free if needed.

Serviervorschläge

Serve this bisque hot in warmed bowls. It pairs beautifully with crusty bread or herbed croutons for added texture. For a drink pairing, a crisp white wine such as Sauvignon Blanc or Chardonnay complements the earthy flavors of the celery root perfectly.

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At 210 calories per serving, this soup provides 11g of fat, 24g of carbohydrates, and 4g of protein. Whether enjoyed as a light lunch or a formal starter, this Celery Root Bisque is a sophisticated celebration of seasonal root vegetables.

Recipe FAQs

→ What does celery root taste like?

Celery root offers a mild, sweet flavor with subtle celery notes and a pleasant nutty undertone. Unlike stalk celery, it's more delicate and less bitter, making it perfect for creamy preparations like this bisque.

→ Can I make this bisque ahead of time?

Absolutely. This bisque actually benefits from resting overnight as flavors meld together. Prepare up to 2 days in advance, refrigerate, and gently reheat before serving. Add cream just before final reheating to maintain texture.

→ Why add potato to celery root bisque?

Potato acts as a natural thickener and contributes additional creaminess without overpowering the delicate celery root flavor. The starch helps create that luxurious, velvety texture that defines a classic bisque.

→ What's the difference between bisque and soup?

Bisque specifically refers to a smooth, creamy soup that's strained or puréed to silkiness, traditionally enriched with cream. This celery root version achieves that signature velvety texture through careful puréeing and the addition of both milk and heavy cream.

→ How do I achieve the smoothest texture?

Use an immersion blender directly in the pot for convenience, or transfer carefully to a countertop blender in batches. Blend until completely smooth—no visible fibers remain. For restaurant-quality silkiness, press through a fine-mesh sieve after puréeing.