Creamy Celery Root Bisque (Print View)

An elegant, velvety French bisque with subtle celery root flavor, ideal for refined starters.

# 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
07 - 1 cup whole milk or unsweetened plant-based milk
08 - 1/2 cup heavy cream or non-dairy cream

→ Fats and Seasoning

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

# Method:

01 - In a large pot, melt the butter over medium heat. Add leek, onion, and garlic. Sauté until soft but not browned, about 5 minutes.
02 - Add diced celery root and potato. Sauté for another 3 minutes until slightly caramelized.
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 countertop blender in batches, purée the soup until completely smooth.
05 - Stir in the milk and cream. Heat gently without boiling, and 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 Advice:

01 -
  • It tastes like you've been cooking all day, but comes together in under an hour.
  • The velvety texture feels restaurant-quality yet comes from just blending vegetables and cream together.
  • Naturally vegetarian and gluten-free without tasting like it's missing anything.
02 -
  • Don't skip peeling the celery root completely—the papery brown skin comes off in layers, and patience here prevents bitter flavors creeping in.
  • If your soup breaks (cream separates), turn off the heat immediately and whisk in a splash of cold milk to rescue it.
  • Celery root oxidizes quickly once cut, so peel and dice just before cooking, or keep pieces in cold water if you're prepping ahead.
03 -
  • Keep your immersion blender at a slight angle as you work it through the soup—you'll get smoother results than blending straight down.
  • If you're making this vegan, use quality plant-based cream; some brands are thicker and richer than others, so taste and adjust as needed.
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