You are here: Home » Recipes » Celery Root Bisque Celery Root Bisque Recipe by Our Cookbook CollectionKitchen 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 PrintEmail An immersion blender makes quick work of puréeing this soup right in the pan. Ingredients 1/4 cup (1/2 stick) unsalted butter4 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 salt1/2 teaspoon Freshly ground black pepper8 cups water1 tablespoon fresh lemon juice1/4 cup heavy cream1/4 cup thinly sliced green onion Instructions 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. 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.