Creamy Celery Root Bisque

Experience the refined flavors of French cuisine with this Creamy Celery Root Bisque. This elegant, velvety soup highlights the subtle, earthy essence of celeriac, making it an ideal starter for a special dinner party or a sophisticated holiday meal. Its pale, smooth texture is as beautiful to look at as it is delicious to eat.

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By combining the celery root with a single Yukon Gold potato and aromatic leeks, we create a base that is naturally creamy and rich. The slow simmering process allows the flavors to meld together, resulting in a soup that is both comforting and high-end.

Ingredients

• 1 large celery root (about 700 g / 1.5 lb), peeled and diced
• 1 medium Yukon Gold potato, peeled and diced
• 1 medium leek, white and light green parts only, sliced
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 4 cups (1 liter) vegetable broth (gluten-free if needed)
• 1 cup (240 ml) whole milk or unsweetened plant-based milk
• 1/2 cup (120 ml) heavy cream or non-dairy cream
• 2 tbsp unsalted butter or olive oil
• 1 bay leaf
• 1/4 tsp ground white pepper
• Salt, to taste
• Chopped chives or parsley and a drizzle of cream for garnish

Instructions

Step 1

In a large pot, melt the butter over medium heat. Add leek, onion, and garlic. Sauté until soft but not browned, about 5 minutes.

Step 2

Add diced celery root and potato. Sauté for another 3 minutes.

Step 3

Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce heat and simmer, covered, for 25 minutes or until vegetables are very tender.

Step 4

Remove and discard the bay leaf. Using an immersion blender (or transfer in batches to a blender), purée the soup until completely smooth.

Step 5

Stir in the milk and cream. Heat gently (do not boil), and season with salt and white pepper to taste.

Step 6

Ladle into warm bowls. Garnish with chopped chives, parsley, and a drizzle of cream if desired.

Zusatztipps für die Zubereitung

To ensure the smoothest possible bisque, use a high-powered blender if an immersion blender leaves any small pieces. Always remember to remove the bay leaf before blending to avoid an unpleasant texture. Be careful to heat the soup only gently after adding the dairy, as boiling can cause the cream to separate.

Varianten und Anpassungen

For a vegan version of this bisque, substitute the butter with olive oil and use a high-quality plant-based milk and non-dairy cream. If you are looking for more complexity, you can add a splash of dry white wine to deglaze the pot after sautéing the vegetables.

Serviervorschläge

This soup pairs beautifully with a piece of crusty rustic bread for dipping. For a complete dining experience, serve it alongside a crisp, mineral-driven white wine. The fresh chives and parsley add a bright contrast to the pale, creamy soup.

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With its velvety consistency and refined flavor profile, this Creamy Celery Root Bisque is sure to impress. It is a wonderful way to showcase the unique taste of celeriac in a dish that feels both timeless and sophisticated.

Recipe Questions & Answers

→ Can I make this bisque dairy-free?

Yes, simply substitute the butter with olive oil and use plant-based milk and non-dairy cream alternatives. The soup will maintain its velvety texture and delicious flavor.

→ What does celery root taste like in this bisque?

Celery root has a subtle, earthy flavor with hints of celery and parsley. When blended into this bisque, it creates a delicate, refined taste that's neither too strong nor bland.

→ How do I achieve the smoothest texture?

Cook the vegetables until very tender, about 25 minutes. Use an immersion blender and blend thoroughly, or work in batches with a countertop blender for the silkiest results.

→ Can I prepare this bisque ahead of time?

Absolutely. This soup stores well in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally, and avoid boiling to maintain the creamy consistency.

→ What wine pairs best with celery root bisque?

A crisp, mineral-driven white wine such as Chablis, Sancerre, or Albariño complements the earthy, delicate flavors beautifully. The acidity cuts through the cream perfectly.

→ Why add potato to the bisque?

The Yukon Gold potato adds body and natural creaminess to the soup, helping create that luxurious, velvety texture while balancing the celery root's distinctive flavor.