Soup Week: Celery Root Bisque - WCAX.COM Local Vermont News, Weather and Sports-

Soup Week: Celery Root Bisque

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Chef Shawn Calley of the Burlington Country Club shares the recipe for Celery Root Bisque. Watch the video to see.


Celery Root Soup



  • 1 celery root trimmed and peeled.
  • 2 cloves of garlic
  • 2 shallots sliced
  • 2 apples peeled and diced (save a little for garnish)
  • 3 cups of whole milk
  • 1 bunch of fresh thyme
  • 3 tablespoons olive oil
  • 1 cup of apple cider
  • 2 teaspoon salt
  • ½ teaspoon white pepper
  • ¼ cup toasted almonds



In a nice heavy bottom soup pot add the butter, garlic, shallot and the celery root. Cook for four minutes on medium heat. We don't want any color on the vegetables. Add the milk and the apples if the milk does not cover the apples add a little water to cover. Cook for 30 minutes or until the celery root is fork tender.  While the soup is cooking add the cider to a small sauce pan and reduce by 75%, it should be the constancy of maple syrup. Blend the soup in batches with a stick blender or a blender. After blending add the soup back to the pot and add the salt, white pepper, and fresh thyme. Stir well to incorporate the seasoning.

Ladle the soup into bowls and finish with the almonds, cider, and olive oil. Enjoy with some nice bread.

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