Celeriac Bisque with Parsley Puree

From Alive Magazine, February 2016


  • 2 Tbsp (30 mL) extra-virgin olive oil
  • 1 cup (250 mL) thinly sliced leek, white and light green parts only
  • 6 cups (1.5 L) peeled celeriac, cut into 3/4 in (2 cm) cubes
  • 2 medium-sized Yukon Gold potatoes, peeled and cut into 3/4 in (2 cm) cubes
  • 1 Granny Smith apple, peeled, cored, and diced
  • 2 garlic cloves, minced
  • 3 cups (750 mL) water
  • 2 cups (500 mL) low-sodium chicken stock
  • 1 bay leaf
  • 1 sprig fresh thyme
  • Salt and freshly ground black pepper, to taste
  • Fresh nutmeg, for garnish
  • Parsley Purée
  • 2 cups (500 mL) packed flat-leaf parsley leaves
  • 2 Tbsp (30 mL) extra-virgin olive oil
  • 1/2 tsp (2 mL) lemon zest
  • 1/4 tsp (1 mL) dried marjoram
  • Pinch of salt and freshly ground black pepper


  1. Heat 2 Tbsp (30 mL) oil in large, heavy saucepan. Add leek and celeriac; sauté just until they begin to soften. Do not brown.
  2. Stir in potatoes, diced apple, garlic, water, stock, bay leaf, and thyme sprig and bring to a boil. Cover and reduce heat to medium-low. Gently simmer for 20 minutes or until potatoes and celeriac are soft.
  3. While soup is simmering, fill large bowl with ice water. Place parsley in strainer and plunge into saucepan of boiling water for about 5 seconds. Drain, reserving 1/2 cup (125 mL) cooking liquid, then place strainer containing parsley into bowl of ice water until cool. Once parsley and reserved liquid have cooled, drain parsley, and coarsely chop.
  4. Place parsley in blender along with 1/2 cup (125 mL) reserved cooking liquid, 2 Tbsp (30 mL) olive oil, lemon zest, and marjoram. Purée until smooth. Add pinch of salt and freshly ground black pepper to taste. The purée can be refrigerated and made ahead, if you wish. Simply warm before serving.
  5. When soup ingredients are soft, remove bay leaf and thyme sprig, and discard. Purée soup using handheld immersion blender or purée in food processor until silky smooth. Add salt and pepper to taste. Strain bisque through fine-meshed sieve if you wish.
  6. Serve bisque in warmed soup bowls. Dollop each serving with a swirl of warm Parsley Purée and a grating of fresh nutmeg.
Posted on March 23, 2016 and filed under soups & stews.