Celery Root Bisque (Print Version)

Elegant French bisque with tender celery root, creamy milk, and subtle nutmeg for special occasions.

# What You'll Need:

→ Vegetables

01 - 2 large celery roots (about 2 lbs), peeled and diced
02 - 1 medium leek, white and light green parts only, sliced
03 - 1 medium onion, chopped
04 - 1 medium Yukon Gold potato, peeled and diced
05 - 2 cloves garlic, minced

→ Liquids

06 - 4 cups vegetable stock
07 - 1 cup whole milk or unsweetened non-dairy milk
08 - 1/2 cup heavy cream

→ Fats

09 - 2 tablespoons unsalted butter
10 - 1 tablespoon olive oil

→ Seasonings

11 - 1 bay leaf
12 - 1/4 teaspoon freshly grated nutmeg
13 - Salt and white pepper to taste

→ Garnish

14 - Chopped chives or microgreens
15 - Drizzle of extra cream or truffle oil, optional

# How to Make It:

01 - In a large pot, heat butter and olive oil over medium heat. Add leek, onion, and garlic, sautéing for 3 to 4 minutes until softened but not browned.
02 - Add celery root and potato to the pot. Stir to coat with the aromatics and fat, cooking for 3 to 4 minutes.
03 - Pour in vegetable stock and add bay leaf. Bring to a simmer, cover, and cook for 25 to 30 minutes until vegetables are very tender.
04 - Remove the bay leaf from the pot. Add milk and nutmeg, stirring to combine.
05 - Purée the soup using an immersion blender until completely smooth, or carefully transfer to a countertop blender in batches and blend until silky.
06 - Stir in heavy cream. Reheat gently without allowing the soup to boil. Season with salt and white pepper to taste.
07 - Ladle into warmed bowls. Garnish with chives or microgreens and an optional drizzle of cream or truffle oil.

# Additional Tips::

01 -
  • It transforms an intimidating root vegetable into something so refined that guests will ask for the secret.
  • The whole process takes under an hour, but tastes like you've been simmering it all afternoon.
  • It's naturally vegetarian and gluten-free without feeling like a compromise—just honest cooking.
02 -
  • Don't let the soup boil after adding cream, or it will curdle and separate, turning from elegant to grainy in seconds.
  • Freshly grated nutmeg makes all the difference—pre-ground nutmeg tastes like cardboard in comparison and will disappoint you.
03 -
  • Don't peel your celery roots until you're ready to use them, as they discolor quickly once exposed to air.
  • If your soup breaks after adding cream, whisk in a tablespoon of cold water or cornstarch mixed with water to bring it back together.
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