Celery Root Bisque

Kitchen Tested
  • Yield 8 servings
  • Prep 5 mins
  • Cook 20 mins

Celery root and shallots star in this creamy soup.

Mark Boughton Photography / styling by Teresa Blackburn

An immersion blender makes quick work of puréeing this soup right in the pan.


1/4 cup (1/2 stick) unsalted butter
4 cups coarsely chopped, peeled celery root (about 1 1/2 pounds)
1 cup thinly sliced shallots (about 8 ounces)
2 cups chopped celery (about 4 ribs)
1 teaspoon salt
1/2 teaspoon Freshly ground black pepper
8 cups water
1 tablespoon fresh lemon juice
1/4 cup heavy cream
1/4 cup thinly sliced green onion


  1. Melt butter in a large Dutch oven over medium-high heat. Add celery root, shallots, celery, salt and pepper; cook until celery root is slightly browned. Add water and bring to boil. Cook, uncovered, until celery root is very tender.
  2. Working in batches, transfer the soup to a blender and purée. Return to pan and stir in lemon juice and cream, if using. Garnish each serving with green onions. Makes 9 cups. Serves 8.

Recipe courtesy of Maggie Zaccara, Hope & Olive Restaurant, Greenfield, Mass.



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