Celery Root Bisque (Printable)

Velvety smooth celery root bisque with delicate sweetness and creamy texture. An elegant French-inspired soup perfect for special occasions.

# What You 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
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

# How-To Steps:

01 - Heat butter and olive oil in a large pot over medium heat. Add leek, onion, and garlic, sautéing for 3 to 4 minutes until softened but not browned.
02 - Add celery root and potato to the pot. Stir to coat evenly with the aromatics and fat, cooking for 3 to 4 minutes.
03 - Pour vegetable stock into the pot 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 from the pot. Add milk and nutmeg, stirring to combine.
05 - Using an immersion blender, purée the soup until completely smooth. Alternatively, carefully transfer soup in batches to a countertop blender and purée until silky.
06 - Stir in heavy cream and gently reheat the soup without boiling. Season with salt and white pepper to taste.
07 - Ladle the soup into warmed bowls. Garnish with chives or microgreens and an optional drizzle of cream or truffle oil.

# Expert Suggestions:

01 -
  • The velvety texture comes from celery root's natural creaminess, so you get sophistication without fussing over technique.
  • It's the kind of soup that makes your kitchen smell incredible—that gentle sauté of leeks and garlic signals something special is brewing.
  • Dinner guests always think you've spent hours on it, but honestly, fifty minutes from start to finish feels almost like cheating.
02 -
  • Don't skip warming your bowls—this soup is silky and elegant, and a cold bowl will cool it down before you've even taken a spoonful.
  • White pepper instead of black keeps the soup looking refined and pale, which might sound fussy but completely changes the visual presentation.
  • Celery root oxidizes quickly after cutting, so prep it right before cooking or it'll develop brown spots that will muddy your final color.
03 -
  • An immersion blender gives you the smoothest result and saves you the careful transfer dance that countertop blenders require—this is where it's genuinely worth the small effort.
  • If you're cooking for someone avoiding dairy, full-fat coconut milk or silky cashew cream creates the same luxurious texture and honestly tastes just as good, maybe even better if you're a coconut lover.
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