Creamy Celery Root Bisque (Printable)

An elegant, velvety soup featuring subtle celery root flavor, ideal for special occasions or a refined starter.

# What You 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, gluten-free
07 - 1 cup whole milk or unsweetened plant-based milk
08 - 1/2 cup heavy cream or non-dairy cream

→ Fats and Seasoning

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 chives or parsley
14 - Cream drizzle, optional

# Directions:

01 - In a large pot, melt butter over medium heat. Add leek, onion, and garlic. Sauté until soft but not browned, about 5 minutes.
02 - Add diced celery root and potato. Sauté for another 3 minutes until beginning to soften.
03 - Pour in vegetable broth and add bay leaf. Bring to a boil, then reduce heat and simmer covered for 25 minutes until vegetables are very tender.
04 - Remove and discard 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. Garnish with chopped chives, parsley, and cream drizzle if desired.

# Expert Advice:

01 -
  • It tastes like a fancy French bistro dinner but costs less than a fancy latte.
  • The texture is so naturally creamy that people will think you used an entire gallon of heavy cream.
02 -
  • Never let the soup reach a rolling boil after you add the cream or it might separate.
  • Cutting the celery root into small, even cubes ensures every piece cooks at the same rate.
03 -
  • Add a splash of dry white wine after the vegetables soften to add a bright layer of complexity.
  • Always use white pepper instead of black pepper to keep the soup looking clean and snowy white.
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