Celery Root Bisque

Experience the sophistication of French cuisine with this Celery Root Bisque. An elegant, velvety soup showcasing the delicate flavor of celery root, it is perfect for special occasions or refined gatherings where a touch of culinary grace is required.

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This recipe transforms humble root vegetables into a masterpiece of texture and taste. By slowly simmering the ingredients in vegetable stock and finishing with a touch of heavy cream, you achieve a professional-grade bisque right in your own kitchen.

Ingredients

• 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

• 4 cups (1 liter) vegetable stock
• 1 cup (240 ml) whole milk (or unsweetened non-dairy milk)
• 1/2 cup (120 ml) heavy cream

• 2 tbsp unsalted butter
• 1 tbsp olive oil

• 1 bay leaf
• 1/4 tsp freshly grated nutmeg
• Salt and white pepper, to taste

• 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 results, use a high-powered immersion blender or a countertop blender. Always remember to remove the bay leaf before blending to avoid an unpleasant texture. When reheating the bisque after adding the cream, keep the heat low to prevent boiling, which can cause the dairy to separate.

Varianten und Anpassungen

For a vegan version, substitute the heavy cream and milk with full-fat coconut milk or a rich cashew cream. To ensure the recipe remains gluten-free, double-check that your vegetable stock is certified gluten-free. For an extra touch of luxury, a few drops of truffle oil or a sprinkle of herbed croutons can elevate the dish further.

Serviervorschläge

Serve this elegant bisque with crusty bread for dipping. It pairs beautifully with a crisp white wine such as Sauvignon Blanc or Chardonnay, making it an ideal starter for a multi-course dinner or a light, refined lunch.

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Whether served as a starter or a main course, this Celery Root Bisque is a testament to how simple, fresh ingredients can be transformed into something truly extraordinary. Enjoy every spoonful of this creamy, comforting classic.

Recipe Questions & Answers

→ What does celery root taste like?

Celery root has a delicate, slightly sweet flavor reminiscent of celery and parsley with a subtle nutty undertone. When cooked, it becomes creamy and mild, making it perfect for smooth soups.

→ Can I make this ahead of time?

Yes, this bisque actually develops more flavor when made ahead. Prepare it up to 2 days in advance, refrigerate, and gently reheat before serving. Add the cream when reheating.

→ How do I get the smoothest texture?

Use an immersion blender for convenience, or a high-speed blender for extra smoothness. Blend for 2-3 minutes until completely silky, and strain through a fine-mesh sieve if desired.

→ What can I use instead of heavy cream?

Coconut milk adds richness with a slight tropical note, cashew cream creates neutral creaminess, or Greek yogurt provides tang. Adjust quantities to achieve your preferred consistency.

→ What should I serve with this bisque?

Crusty bread, herbed croutons, or delicate puff pastry twists pair beautifully. A crisp white wine like Sauvignon Blanc complements the creamy, vegetal flavors.