Celery-Root-and-Cauliflower Bisque

By Molly O’Neill

Published November 8, 1997

Total Time
35 minutes
Rating
4(20)
Comments
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Ingredients

Yield:6 to 8 servings

  • 2 tablespoons unsalted butter

  • 1 medium onion, minced

  • 1 teaspoon celery seeds

  • 1 tablespoon lightly toasted coriander seeds, finely crushed

  • 2 teaspoons ground cumin

  • 2 medium celery roots, peeled and cut into ½-inch cubes

  • ½ large head cauliflower, coarsely chopped, to make 4 cups

  • 1 medium baking potato, peeled and cut into ½-inch cubes

  • 6 cups chicken broth

  • 6 to 8 teaspoons salt

  • 1 cup low-fat yogurt

  • ½ cup heavy cream

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

21 grams carbs; 34 milligrams cholesterol; 220 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 13 grams fat; 3 grams fiber; 843 milligrams sodium; 9 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium saucepan, melt the butter. Add the onion and cook, stirring occasionally, over medium heat for 3 minutes. Add the celery seeds, coriander seeds and cumin and cook for 1 minute. Add the celery roots, cauliflower, potato and broth. Bring the soup to a boil, then simmer for 20 minutes.

  2. Step 2

    Working in batches no larger than 2 cups, puree the soup in a blender. Stir in the salt to taste, yogurt and cream and serve.

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Ratings

4 out of 5
20 user ratings
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Comments

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Paul

Used a full cauliflower as it was starting to age and had a very nice thick soup that four of us used hot paprika as a topper and all was good!

randy

Followed the recipe except that I added turkey sausage which I grilled first. I also added kale after the soup was made--put it into the hot soup and let it sit for about 10 min--the heat of the soup cooked it . Oh, and did I mention that I used and Instant Pot. Excellent!!

Gaby

So no idea why but this got really bitter. I think it might have been that I didn't trim the stem of the cauliflower well. Anyway even with that bitter taste I could tell this is a great recipe and I'm looking forward to make it again with better ingredients (maybe something was off) and minus the stem.

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