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In this pureed bisque, celery root (celeriac) stars with russet potatoes and more celery flavor in the form of fresh celery and lovage or celery leaves. Evaporated nonfat milk adds creaminess without adding cream.

Source: EatingWell Magazine, March/April 1991


Recipe Summary test

1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan or Dutch oven over medium-low heat. Add celery root, potatoes, onion, celery and leek. Reduce heat to low, cover and cook until the vegetables are softened, stirring occasionally, 45 to 50 minutes.

  • Add water, salt and white pepper to the pan. Bring to a simmer and cook for 5 minutes. Remove from the heat and stir in lovage (or celery leaves). Puree in batches in a food processor or blender until smooth. (Use caution when pureeing hot liquids.)

  • Return the soup to the pan, stir in evaporated milk and heat through. Garnish each bowl with a lovage (or celery) leaf.


Tip: To peel a celery root, cut off one end to create a flat surface to keep it steady. Cut off the skin with your knife, following the contour of the root. Or use a vegetable peeler and peel around the root at least three times to ensure all the fibrous skin has been removed.

Note: Lovage is related to celery and has a similar taste and appearance. Its leaves are used as a seasoning.

Nutrition Facts

generous 1 cup
136 calories; protein 4.6g; carbohydrates 26.1g; dietary fiber 3.4g; sugars 5.3g; fat 2.2g; saturated fat 0.4g; cholesterol 0.6mg; vitamin a iu 319.9IU; vitamin c 15.7mg; folate 33mcg; calcium 120.2mg; iron 1.6mg; magnesium 47.3mg; potassium 696.9mg; sodium 436.2mg; thiamin 0.1mg.

1 starch, 1 vegetable