Celery Root Bisque

Discover the sophisticated charm of celeriac with this Celery Root Bisque, an elegant, velvety soup that showcases the delicate flavor of the root vegetable. Perfectly suited for special occasions or refined gatherings, this French-inspired starter brings a touch of gourmet flair to any table.

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The secret to this soup's incredible depth is the combination of aromatic leeks and onion sautéed in butter, which provides a rich base for the diced celery root and Yukon Gold potato to simmer until tender.

Ingredients

• Vegetables: 2 large celery roots (about 900 g), peeled and diced; 1 medium leek (white and light green parts), 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; 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

Using an immersion blender directly in the large soup pot makes for an easy cleanup. To ensure a perfectly smooth bisque, peel the celery root thoroughly before dicing and ensure the vegetables are very tender before blending. This recipe provides approximately 210 calories per serving.

Varianten und Anpassungen

For a vegan version of this bisque, substitute the heavy cream and milk with full-fat coconut milk or a rich cashew cream, and use olive oil instead of butter. This version is also gluten-free, provided you ensure your vegetable stock is certified gluten-free.

Serviervorschläge

Serve this soup warm with a side of crusty bread or herbed croutons for added texture. It pairs beautifully with a crisp white wine such as Sauvignon Blanc or Chardonnay, making it a wonderful addition to a multi-course dinner.

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With its refined flavor and silky consistency, this Celery Root Bisque is a testament to the beauty of simple, high-quality ingredients. Whether for a cozy night in or a formal gathering, it is sure to be a memorable dish.

Recipe FAQs

→ What does celery root taste like?

Celery root has a delicate, mild flavor that combines subtle celery notes with a slight sweetness and earthy undertones. It's much milder than stalk celery and becomes wonderfully creamy when cooked.

→ Can I make this bisque ahead of time?

Absolutely! This bisque actually develops more flavor when made ahead. Store it in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash more cream or milk if needed to restore consistency.

→ What's the best way to achieve the smoothest texture?

Use an immersion blender directly in the pot for the smoothest results. If using a countertop blender, work in batches and be careful with hot liquids. Strain through a fine-mesh sieve for an extra silky finish.

→ Can I freeze celery root bisque?

Yes, though the cream may separate slightly upon thawing. Freeze without the final cream addition for best results. Thaw overnight in the refrigerator, reheat gently, and stir in fresh cream before serving.

→ What should I serve with celery root bisque?

Crusty bread, herbed croutons, or roasted root vegetables make excellent accompaniments. The bisque pairs beautifully with a crisp Sauvignon Blanc or Chardonnay to complement its creamy texture.

→ How do I make this vegan?

Replace butter with olive oil, and substitute whole milk and heavy cream with full-fat coconut milk or homemade cashew cream. The result remains creamy and luxurious while being completely plant-based.