Celery Root Bisque with Thyme Croutons
Velvety, elegant, and packed with earthy flavors, this Celery Root Bisque with Thyme Croutons is a comforting yet sophisticated dish perfect for cool weather or an upscale dinner party. Featuring creamy celery root (also known as celeriac), aromatic leeks, and a touch of garlic, this rich soup is brought to life with fresh thyme and just the right amount of heavy cream for a luscious finish. Topped with golden, herb-kissed thyme croutons made from toasted crusty bread, each spoonful delivers a delightful contrast between the smooth, savory bisque and the crispy garnish. Ready in just an hour and made with wholesome ingredients, this recipe is an elegant way to highlight often-overlooked root vegetables. Serve it as a starter for a gourmet meal or enjoy it as a standalone dish with a drizzle of olive oil and a sprinkle of fresh thyme for a touch of refinement.
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Recipe Information
Ingredients
- 2 pounds celery root (celeriac)
- 2 medium leek (white and light green parts only)
- 1 medium yellow onion
- 3 cloves garlic
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cups vegetable stock
- 1 cup heavy cream
- 1 tablespoon fresh thyme leaves
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 slices crusty bread
- 1 teaspoon thyme (for croutons)
- 2 tablespoons olive oil (for croutons)
Instructions
Peel and chop the celery root into 1-inch cubes. Rinse thoroughly. Slice the leeks in half lengthwise, rinse to remove any dirt, and thinly slice. Dice the onion and mince the garlic.
In a large pot, melt the butter with olive oil over medium heat. Add the leeks, onion, and garlic, and sauté for about 5 minutes until softened and fragrant, but not browned.
Add the celery root to the pot and stir to coat with the buttery mixture. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable stock and add the thyme and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let cook for 25 minutes, or until the celery root is very tender.
While the soup is simmering, prepare the thyme croutons. Preheat your oven to 375°F (190°C). Cut the bread slices into 1-inch cubes and toss with olive oil and thyme. Spread the cubes on a baking sheet and bake for 10–12 minutes, or until golden and crisp.
Once the celery root is tender, remove the bay leaf from the soup. Using an immersion blender or a countertop blender, puree the soup until completely smooth. Be cautious with hot liquids if using a countertop blender—blend in batches if necessary.
Return the pureed soup to the pot (if needed) and stir in the heavy cream. Season with salt and pepper, and adjust to taste.
Serve the bisque hot, garnished with thyme croutons and an optional drizzle of olive oil or a sprinkle of fresh thyme leaves.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1603 mg | 70% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 12.1 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 194 mg | 15% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 1362 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
