# What You'll Need:
→ Vegetables
01 - 1 large celery root (about 1.5 lb), peeled and diced
02 - 1 medium Yukon Gold potato, peeled and diced
03 - 1 medium leek, white and light green parts only, sliced
04 - 1 small yellow onion, chopped
05 - 2 garlic cloves, minced
→ Liquids
06 - 4 cups vegetable broth
07 - 1 cup whole milk or unsweetened plant-based milk
08 - 1/2 cup heavy cream or non-dairy cream
→ Fats & Seasoning
09 - 2 tablespoons unsalted butter or olive oil
10 - 1 bay leaf
11 - 1/4 teaspoon ground white pepper
12 - Salt to taste
→ Garnish
13 - Chopped fresh chives or parsley
14 - Cream for drizzling, optional
# How To Make It:
01 - Melt butter in a large pot over medium heat. Add leek, onion, and garlic, sautéing until softened but not browned, approximately 5 minutes.
02 - Add diced celery root and potato to the pot. Sauté for another 3 minutes to incorporate flavors.
03 - Pour vegetable broth into the pot and add bay leaf. Bring to a boil, then reduce heat and simmer covered for 25 minutes until vegetables are very tender.
04 - Remove and discard bay leaf. Using an immersion blender or transferring in batches to a countertop blender, purée soup until completely smooth.
05 - Stir in milk and cream. Heat gently without boiling. Season with salt and white pepper to taste.
06 - Ladle bisque into warm bowls. Garnish with chopped chives, parsley, and optional cream drizzle.
