Celery Root Bisque

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 20 mins

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


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

Nutritional Info *per serving

  • Calories 140
  • Glycemic Load 0
  • Fat 9g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2.5g
  • Cholesterol 25mg
  • Sodium 410mg
  • Potassium 440mg
  • Carbohydrate 14g
  • Fiber 2g
  • Sugars 3g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 20%
  • Calcium 8%
  • Iron 6%