Creamy Celery Root Bisque (Printable)

Velvety smooth, elegantly refined French bisque featuring subtle celery root flavors perfect for special occasions.

# What You'll 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 Seasonings

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 - Drizzle of cream, optional

# How to Make It:

01 - In a large pot, melt the butter over medium heat. Add leek, onion, and garlic. Sauté until soft but not browned, approximately 5 minutes.
02 - Add diced celery root and potato to the pot. Sauté for an additional 3 minutes to enhance flavor development.
03 - Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce heat and simmer covered for 25 minutes until vegetables are very tender.
04 - Remove and discard the bay leaf. Using an immersion blender or by transferring in batches to a standard blender, purée the soup until completely smooth.
05 - Stir in the milk and cream. Heat gently without boiling, then season with salt and white pepper to taste.
06 - Ladle into warm bowls. Garnish with chopped chives, parsley, and a drizzle of cream if desired.

# Expert Tips:

01 -
  • It tastes like restaurant-quality elegance but takes barely an hour from start to finish.
  • Celery root has this mysterious, subtle depth that feels fancier than its humble appearance suggests.
  • You'll actually have enough left over to freeze for another quiet weeknight when you need something comforting.
02 -
  • Don't skip the bay leaf—I once thought I could leave it out and the soup tasted flat; that single leaf makes an enormous difference in depth.
  • Blending is everything; an immersion blender gives you more control and a silkier result than a regular blender, which can sometimes incorporate too much air.
  • White pepper is worth the search because black pepper flecks will show in this pristine white soup, breaking the elegant aesthetic.
03 -
  • Invest in a good immersion blender if you make soups often; it's one of those kitchen tools that actually changes what you're willing to cook.
  • Taste as you season—salt and pepper are personal, and a soup this delicate shows them immediately, so go slowly and adjust carefully.
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