Prepare to transform an ordinary vegetable into an extraordinary culinary masterpiece! This Celery Root Bisque isn't just a soup—it's a velvety, sophisticated journey that will transport your taste buds to the elegant kitchens of France. With its creamy texture and rich, nuanced flavors, this recipe turns the often-overlooked celery root into a star ingredient that will make your dinner guests wonder how you became such a gourmet chef.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 large celery root, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Croutons for garnish
- Olive oil for drizzling
Instructions
- Prepare the vegetables by peeling the celery root carefully with a sharp knife, removing the tough outer skin. Dice the celery root into uniform 1-inch cubes to ensure even cooking.
- In a large heavy-bottomed pot, heat a small amount of olive oil over medium heat. Add the chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Add the diced celery root to the pot and stir to combine with the onions and garlic. Cook for 3-4 minutes to allow the vegetables to start softening and develop a light golden color.
- Pour the vegetable broth into the pot, ensuring the vegetables are completely covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until the celery root is completely tender and can be easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer the mixture to a blender in batches and blend until completely smooth.
- Stir in the heavy cream, creating a rich and velvety texture. Season with salt and freshly ground black pepper to taste, adjusting the seasoning as needed.
- For the croutons, cube day-old bread into small pieces, toss with olive oil, salt, and freshly ground black pepper. Toast in a 375°F oven for 8-10 minutes until golden and crisp.
- Ladle the hot bisque into serving bowls. Garnish with the peppered croutons, and finish with a light drizzle of olive oil for added richness.
- Serve immediately while the soup is hot, accompanied by a crisp white wine or fresh crusty bread for a complete dining experience.
Tips
- • Choose a fresh, firm celery root with minimal blemishes for the best flavor and texture. • When peeling the celery root, use a sharp knife and remove the entire tough outer skin to reveal the tender inner flesh. • For an extra smooth consistency, strain the puréed soup through a fine-mesh sieve before adding cream. • Toast croutons just before serving to maintain their crisp texture and prevent sogginess. • If you prefer a lighter version, substitute heavy cream with half-and-half or whole milk. • Experiment with garnishes like fresh chives, truffle oil, or a sprinkle of smoked paprika for added complexity. • Make the bisque ahead of time—it actually develops more depth of flavor when reheated the next day!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 18g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 70mg
