Celery Root Bisque with Thyme Croutons

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriais

Baixar
Baixar
PDF do artigo foi baixado
Compartilhar
Compartilhar
Link do artigo copiado para a área de transferência
Language
Language
Discussão
Ask Patient
Versão em Áudio
Adicionar às fontes preferidas no Google

This elegant celeriac bisque is a wonderful way to celebrate the subtle, nutty flavour of one of the season’s most versatile root vegetables. Often overlooked for its rugged appearance, celeriac transforms into a silky, sophisticated soup when simmered with fragrant shallots and earthy fresh thyme. The addition of a small amount of potato provides a velvet-smooth texture without the need for heavy thickeners, making it an excellent choice for a refined dinner party starter or a comforting weekend lunch.

As a dairy-free dish, this recipe relies on the natural starch of the vegetables and a touch of cream to achieve its luxurious consistency. If you are preparing for guests, the soup can be made up to two days in advance and gently reheated, allowing the herbal notes to develop further. Serve it in warmed bowls with a sprinkle of fresh herbs and some crusty bread for a truly satisfying homemade meal.

Ingredients for Celery Root Bisque with Thyme Croutons

60g (1/2 tablete) de manteiga
230g chopped celery
60g coarsely chopped shallots (about 3 large)
900g celery roots (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 825g )
30g russet potato, peeled, cut into 1-inch pieces
1200ml de caldo de galinha com baixo teor de sal
1 1/2 teaspoons minced fresh thyme
60ml whipping cream
Additional chopped fresh thyme

How to make Celery Root Bisque with Thyme Croutons

Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.

Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)

Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.