Celery-Root Bisque with Shiitakes
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This elegant celeriac bisque is a sophisticated vegetarian dish that celebrates the humble root vegetable. Known for its subtle, nutty flavour and creamy texture when blended, celeriac makes an exceptional base for a smooth winter soup. The addition of fresh celery and shallots builds a delicate depth of flavour, while a touch of lemon juice provides a bright finish to balance the richness of the double cream.
To elevate this homemade soup into a dinner-party-worthy starter, it is garnished with earthy shiitake mushrooms and a drizzle of fragrant browned butter. The contrast between the velvety bisque and the savoury sautéed mushrooms creates a wonderfully comforting eat. Serve this seasonal celeriac recipe with warm sourdough bread for a light lunch or an impressive first course.
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Ingredients for Celery-Root Bisque with Shiitakes
900g celery root (sometimes called celeriac), peeled with a knife and cut into 1/2-inch cubes
3 celery ribs, chopped
230g shallots, chopped
1 stick (120ml ) unsalted butter
1925ml water
2 teaspoons salt, or to taste
1/4 teaspoons black pepper, or to taste
60ml double cream
1 tablespoon fresh lemon juice, or to taste
170g fresh shiitakes, stems discarded and caps sliced 1/4 inch thick
How to make Celery-Root Bisque with Shiitakes
Cook celery root, chopped celery, and shallots in 60g butter in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until softened but not browned, about 15 minutes. Add water, salt, and pepper and simmer, uncovered, until vegetables are very tender, about 30 minutes.
Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then return to pot.
Stir in cream and reheat bisque over low heat, stirring occasionally, about 5 minutes. Stir in lemon juice.
While bisque is reheating, melt 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with salt and pepper to taste, stirring, until golden brown, about 3 minutes. Transfer mushrooms with a slotted spoon to a plate and add remaining 2 tablespoons butter to skillet. Cook butter over moderate heat, swirling skillet, until browned, about 2 minutes, then transfer to a small bowl.
Serve bisque topped with mushrooms and drizzled with brown butter.
Clause de non-responsabilité
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
17 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors

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