Save This Celery Root Bisque is an elegant, velvety soup showcasing the delicate, earthy flavor of celery root. Prepared in the French tradition, this medium-difficulty dish is perfect for special occasions or refined gatherings where you want to impress guests with a sophisticated starter. With a total time of 50 minutes, it transforms humble vegetables into a luxurious, gluten-free, and vegetarian masterpiece.
Save The secret to this soup's refined character lies in the careful sautéing of aromatics—leeks, onions, and garlic—which provide a savory foundation without browning. This ensures the final bisque retains its beautiful, pale color and clean taste.
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 (for garnish)
- Drizzle of extra cream or truffle oil (optional garnish)
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
To achieve the smoothest texture, ensure you use a chef's knife to dice the celery root and potato into small, uniform pieces. For the most refined finish, an immersion blender or countertop blender is essential to create that signature velvety consistency. Remember to reheat gently after adding the cream to prevent the soup from boiling, which could affect the texture.
Varianten und Anpassungen
For a vegan version, you can substitute the heavy cream and whole milk with full-fat coconut milk or a rich cashew cream. The recipe is already gluten-free, but always double-check that your vegetable stock is certified gluten-free if you have a strict dietary requirement.
Serviervorschläge
This bisque pairs beautifully with a crisp white wine such as Sauvignon Blanc or Chardonnay. For a complete dining experience, serve it alongside crusty bread or herbed croutons to add a delightful crunch to every spoonful.
Save At 210 calories per serving, this soup offers a balanced way to enjoy a rich, flavorful meal. Whether you choose to garnish with fresh chives or vibrant microgreens, the result is a stunning dish that celebrates the unique character of celery root.
Recipe FAQs
- → What does celery root taste like?
Celery root, also known as celeriac, has a delicate, nutty flavor with subtle celery notes and earthy undertones. It's milder and sweeter than stalk celery, making it perfect for creamy soups where it adds sophisticated depth without overpowering other ingredients.
- → Can I make this bisque ahead of time?
Absolutely. This bisque actually develops more flavor when made ahead. Prepare completely, let cool, and refrigerate for up to 3 days. Reheat gently over low heat, stirring occasionally—avoid boiling to prevent separation. You may need to add a splash more liquid when reheating.
- → How do I achieve the smoothest texture?
Use an immersion blender directly in the pot for convenience, or transfer to a high-speed blender in batches. Blend thoroughly until completely silky—this typically takes 2-3 minutes. For extra refinement, pass through a fine-mesh sieve after blending.
- → What can I substitute for heavy cream?
For dairy-free options, use full-fat coconut milk (adds subtle coconut notes), cashew cream, or blended silken tofu. For lighter versions, substitute half-and-half or evaporated milk, though the texture will be slightly less luxurious.
- → Why add potato to the bisque?
The Yukon Gold potato acts as a natural thickener and adds body without affecting the delicate celery flavor. Its starchiness contributes to the velvety mouthfeel, while its neutral taste lets the celery root remain the star of the dish.
- → What wine pairs well with celery root bisque?
Crisp white wines complement the creamy texture beautifully. Sauvignon Blanc offers bright acidity to cut through richness, while an oaked Chardonnay echoes the buttery notes. For something unique, try a dry Riesling or Pinot Grigio.