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    Home » SOUPS + CURRIES

    Celery Root Bisque

    March 1, 2014 29 Comments

    Celery root, also called celeriac, is one of winter's best vegetables. This velvety celery root bisque is a perfect first course of a special dinner with optional broiled lobster lumps.

    Best of all, it can be made ahead and kept in the refrigerator for 2 - 3 days.

    Two bowls of celery root bisque, with one topped with lumps of lobster.
    Jump to:
    • 🤷‍♀️ What is a bisque?
    • 🧅 Main Ingredients + Notes
    • 🔪 Recommended Equipment
    • ⏰ Tips to Simplify and Save Time
    • 📇 More Recipes with Celery Root
    • Celery Root Bisque (with optional Lobster)

    This soup has two personalities. It's a bowl of comfort, but can also get all dressed up with a few lumps of lobster for a special occasion. If you have a special dinner (Valentine's Day, a birthday, or Christmas Eve), this is a fabulous soup for the first course.

    🤷‍♀️ What is a bisque?

    A bisque is a soup that traditionally used a serious amount of cream, and added it early to the soup as a thickening agent. The result was a thickened, creamy velvety soup that usually included ground up seafood (and sometimes even some shells).

    These days, the label bisque is used much more broadly, and usually just indicates a creamy, puréed soup that keeps the same velvet texture. And the cream is often in lesser quantities and added towards the end.

    🧅 Main Ingredients + Notes

    For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.

    • Yellow onion
    • Yukon potato - a russet potato will be too fluffy for this recipe. Yukons are a better bet.
    • Celery
    • Shallot
    • Serrano pepper - optional, for just a touch of heat.
    • Garlic
    • White wine
    • Celery root
    • Vegetable broth - or Better Than Bouillon Roasted Vegetable Paste
    • Old Bay Seasoning
    • Half and half
    • 2% milk
    • Chervil leaves
    • Lobster meat (optional)

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    🔪 Recommended Equipment

    • Chef's knife
    • Vegetable peeler
    • Dutch oven or other heavy bottomed pot
    • Medium sauté pan
    • Counter top blender or immersion blender
    • Kitchen scissors
    • Broiler pan

    ⏰ Tips to Simplify and Save Time

    Make this bisque ahead and store in the refrigerator for up to 2 - 3 days in a sealed container.

    There's a lot of prep involved in this recipe. Some can be done advance, such as dicing the celery, onion and mincing the shallot. I don't recommend peeling and chopping either the potatoes or celery root in advance.

    📇 More Recipes with Celery Root

    Celery Root Gratin with Horseradish Cream

    Mashed Celery Root with Blue Cheese and Watercress

    Celery Root Soup with Gorgonzola

    Fennel, Celery Root and Apple Salad

    Two bowls of celery root bisque, with one topped with lumps of lobster.
    Print Recipe
    5 from 29 votes

    Celery Root Bisque (with optional Lobster)

    Velvety celery root bisque is a perfect first course for a special dinner. Serve it with broiled lobster tail meat for the meat eaters .
    Prep Time45 minutes mins
    Cook Time50 minutes mins
    Total Time1 hour hr 35 minutes mins
    Course: Appetizer or Main
    Cuisine: French
    Keyword: celery root bisque
    Servings: 4
    Calories: 278kcal
    Author: The Wimpy Vegetarian

    Ingredients

    Celery Root Bisque

    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon unsalted butter
    • 1 cup diced yellow onion
    • ½ cup diced Yukon potato
    • ½ cup diced celery
    • 1 tablespoon minced shallot
    • ½ Serrano pepper seeded and minced
    • 1 teaspoon garlic
    • ¼ cup white wine
    • 5 cups peeled and chopped celery root
    • 5 cups vegetable broth
    • 1 teaspoon kosher salt
    • ½ teaspoon Old Bay Seasoning or more, according to taste
    • ⅔ cup half-and-half
    • ⅓ cup 2% milk
    • 2 tablespoons coarsely chopped chervil leaves for garnish

    Broiled Lobster Tails (for the meat eaters)

    • 2 frozen lobster tails
    • 1 tablespoons unsalted butter
    • ⅛ teaspoon Creole seasoning
    • Pinch kosher salt

    Instructions

    Celery Root Bisque

    • Set a heavy 4-quart saucepan over medium-high heat. Add the olive oil and butter and once melted, sauté the onion, potato, celery, shallot, Serrano, and garlic until softened and fragrant, about 10 minutes.
      Add the wine and simmer until the wine is completely absorbed, about 7 - 10 minutes.
    • Add the celery root, broth, salt, and Old Bay Seasoning in the saucepan and simmer until the celery root is tender, about 35 to 40 minutes.
    • Remove the saucepan from the heat and puree the soup using a countertop blender or an immersion blender until smooth.
      Stir in the half-and-half and milk. Taste, and re-season the soup if necessary and garnish with the chervil.
    • Serve with 3 tablespoons of the sauteed lobster per soup bowl for the meat eaters at the table.

    Broiled Lobster Tails

    • Using kitchen scissors, cut the lobster shells in half, and firmly open up to butterfly the tails. Gently slice through the lobster meat just enough to open it up. Be careful not to cut all the way through the meat.
    • Melt the butter and stir in the seasoning and salt.
    • Turn the tails upside down on a broiler pan, and broil for 7 minutes. Flip over and baste with the seasoned butter. Slip back under the broiler for another 4 minutes or until done. Baste again with the season butter.
    • The lobster tails can be served as is with additional butter alongside the soup, or gently remove the meat from the shells, coarsely chop, and top each bowl of bisque with the meat of one tail.

    Notes

    The nutrition calculations do not include the optional lobster for the meat eaters.

    Nutrition

    Calories: 278kcal | Carbohydrates: 36.2g | Protein: 6.7g | Fat: 12.2g | Saturated Fat: 5.6g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 4.9g | Trans Fat: 0.1g | Cholesterol: 23.2mg | Sodium: 2002.5mg | Potassium: 1027mg | Fiber: 5.5g | Sugar: 10.8g | Vitamin A: 1094.1IU | Vitamin C: 27.2mg | Calcium: 209.5mg | Iron: 2.7mg

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    Reader Interactions

    Comments

    1. Manu

      March 02, 2014 at 2:56 am

      5 stars
      Such an elegant dish! And your pictures too... very elegant!!! Amazing job!

      Reply
    2. Liz

      March 02, 2014 at 4:30 am

      5 stars
      I love your elegant bisque...from the delicious, spicy celery root base to the decadent addition of lobster! Sounds amazing, Susan!

      Reply
    3. Marjory @ Dinner-Mom

      March 02, 2014 at 4:54 am

      5 stars
      I want this right away! It's one of those soups where you absolutely feel indulgent, but not so guilty that you can't thoroughly enjoy a bowl. Can't wait to try it!

      Reply
    4. Nichole C

      March 02, 2014 at 6:33 am

      5 stars
      Ha, yea so I didn't know much about the meaning behind Fat Tuesday/Mardi Gras, either. I am all about the yummy cuisine, though...and this bisque!

      Reply
    5. Family Foodie

      March 02, 2014 at 7:26 am

      5 stars
      Is it wrong that I am over here drooling... literally. I have got to make this beautiful recipe.

      Reply
    6. Tara

      March 02, 2014 at 7:37 am

      5 stars
      I love celery root and have to try this soup. With lobster that just ups it to a whole new level, gorgeous!!

      Reply
    7. Jennifer @ Peanut Butter and Peppers

      March 02, 2014 at 8:08 am

      5 stars
      Your bisque looks just incredible!! I love everything you have in it!! perfect for a before dinner appetizer or a main dish!!

      Reply
    8. Heather // girlichef

      March 02, 2014 at 8:09 am

      5 stars
      I'm pretty positive that with a bowl of this bisque, a lobster tail, a loaf of crusty bread, and a bottle of wine in front of me, I'd be in utter bliss. Gorgeous Susan!

      Reply
    9. Mary @ Fit and Fed

      March 02, 2014 at 9:34 am

      5 stars
      This looks to die for, you are such an accomplished chef! I make celery root soup and enjoy it but it's definitely not this sophisticated. An aside-- I've never seen chervil leaves for sale either in the supermarket or in our farmer's market. Do you grow your own?

      Reply
    10. Shaina

      March 02, 2014 at 10:09 am

      5 stars
      Haha, I had no idea that's what Mardi Gras meant either! Your soup sounds fantastic and so decadent with lobster...yum!

      Reply
    11. lizthechef

      March 02, 2014 at 10:31 am

      5 stars
      Beautiful soup - and I love the elegant touch of lobster.

      Reply
    12. apuginthekitchen

      March 02, 2014 at 10:41 am

      5 stars
      What a wonderful bisque and adding the lobster is a very delicious and elegant touch. Carnivorous Maximus, LOL!

      Reply
    13. Carnivorous Maximus

      March 02, 2014 at 11:16 am

      5 stars
      Gotta say, this bisque stuff is good (might even be edible without the lobster, but downright tasty with it). Who would have thought celery root could have such a unique taste ...it looks like a softball !
      C.Max

      Reply
    14. miss messy

      March 02, 2014 at 11:57 am

      5 stars
      That is a gorgeous photo! You had me at lobster!

      Reply
    15. Jennifer Miller

      March 02, 2014 at 1:09 pm

      5 stars
      This looks like heaven! Oh my! Celery root and lobster -- it sounds yummy!!!!

      Reply
    16. Laura

      March 03, 2014 at 4:25 am

      5 stars
      I was just talking to someone about how it has been years since I had lobster. I have been told there is a place down at the coast where I can get some fresh lobster so when the weather is nicer I think we are going to take a trip down to get some.

      Reply
    17. [email protected]

      March 03, 2014 at 5:31 am

      5 stars
      I love the balance in your soup Susan. This bisque is both rich and healthy, a combination only found in great food. I could have it all!

      Reply
    18. Katie

      March 03, 2014 at 6:19 am

      5 stars
      What a wonderful meal! Serve up some lobster, please!

      Reply
      • cheri

        March 03, 2014 at 6:39 am

        5 stars
        Hi Susan, this looks incredible, even carnivorous maximus commented.

        Reply
    19. Erika

      March 03, 2014 at 7:16 am

      5 stars
      Haha oh embarrassing...I'd never thought about that either! My one year of French lessons is embarrassed. I love the idea of topping this soup with lobster--Erik would normally not be very excited about celery soup but with lobster?? He would be very excited 🙂

      (Almost as excited as I would be to have five batches of brownies to taste!!)

      Reply
    20. Nicole @ Daily Dish Recipes

      March 03, 2014 at 8:39 am

      5 stars
      That lobster just totally made this delicious recipe. I love everything about it!!

      Reply
    21. cathy

      March 03, 2014 at 9:10 am

      5 stars
      Oh Susan -- you are teasing us with a "healthy" celery root bisque paired with decadent lobster.... yum!

      Reply
    22. Jane's Adventures in Dinner

      March 03, 2014 at 9:28 am

      5 stars
      So pretty, a seafood recipe is just perfect to represent New Orleans.

      Reply
    23. Hezzi-D

      March 03, 2014 at 5:26 pm

      5 stars
      Awesome! We get celery root in our CSA and I never know what to do with it! Totally making this recipe!

      Reply
    24. Cindys Recipes and Writings

      March 04, 2014 at 4:55 am

      5 stars
      So smooth and creamy! Love the sound of lobster with this!

      Reply
    25. Kim Beaulieu

      March 05, 2014 at 1:00 am

      5 stars
      I've never seen a more beautiful photo of bisque in my life. This looks absolutely divine.

      Reply
    26. Nancy @ gottagetbaked

      March 05, 2014 at 4:53 pm

      5 stars
      Lol, I too used to think Mardi Gras meant "Let’s Party Wildly With Colorful Makeup and Glitter"! I've never had celery root (crazy, right?!) but your soup looks deliciously creamy and I'm in LOVE with the lobster on top.

      Reply
    27. Sarah

      March 07, 2014 at 6:10 pm

      5 stars
      I need to try celery root again, it's been a long time!

      Reply
    28. Renee

      March 08, 2014 at 2:16 pm

      5 stars
      Oh my what a heavenly dish! I love celeriac and everything else in it. And the lobsters is pure delight. I'll take two bowls please and thank you.

      Reply

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    Susan at The Wimpy Vegetarian

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    A mostly vegetarian married to a mostly carnivore, living in the mountains with our doodle, on Lake Tahoe. My cookbook, Simply Vegetarian, was named #1 best cookbook for new vegetarians. Come join me in simplifying life, starting with dinner!

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