Beet and Celery Root Bisque

Beet and Celery Root Bisque

Beet and Celery Root Bisque

When I encounter dishes with such intense color I figure it means one of two things, it’s really good for you, or it may kill you. In this case it is the former, and is packed with antioxidants, and the B vitamin folate. The bisque also calls for Meyer lemon, which is sweeter, and has a less acidic flavor than your average lemon, usually of the Lisbon or Eureka variety.

Big Thanks to SCR Technologies

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  • 3 beets, topped, peeled, and quartered
  • 1 medium celery root, topped, peeled, and chopped
  • 1 bulb fennel, trimmed and chopped, reserving some leaves
  • 2 shallots, finely chopped
  • 4 cloves garlic, minced
  • 6 cups chicken stock
  • Juice of 1 Meyer lemon
  • 1/4 cup crumbled goat cheese
  • salt and pepper


For the Bisque

Sauté the shallots and garlic in two tablespoons of olive oil in a large pot for about five minutes; season with salt. Coarsely chop the peeled celery root and fennel, reserving two tablespoons of fennel leaves. Peel and quarter the beets. Stir the celery root, fennel, and beets into the sautéed shallots. Add six cups of chicken stock and the juice of one Meyer lemon. Bring the bisque to a soft boil, then simmer, covered, for about thirty minutes, until the beets are soft. Blend the bisque in batches until smooth, then return it to the pot used to cook it in.

For the topping, coarsely chop or crumble one quarter cup of goat cheese and two tablespoons of fennel leaves then mix. To serve, top each bowl of bisque with the goat cheese mixture and fresh cracked pepper.

Recipe ID: 212

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