Celeriac bisque with cranberry relish


  • Prep Time15 mins
  • Total Time15 mins
  • Makes6 to 8 servings
*PLUS Cooking time: 30 minutes


  • 1 small onion

  • 2 garlic cloves

  • 1 tbsp butter

  • 2 tsp freshly grated peeled ginger

  • 1 large or 2 medium celeriac, about 750 g

  • 284-mL can undiluted chicken broth

  • 4 cups water

  • 2 tsp Dijon mustard

  • 1/2 tsp salt

  • 3 large celery stalks

  • 2 shallots

  • 1/3 cup coarsely chopped dried cranberries

  • 1/2 tsp salt

  • 1/2 tsp granulated sugar

  • 2 green onions

  • 2 tsp rice-wine vinegar


  • Finely chop onion and garlic. Heat butter in a large saucepan set over medium heat. Add onion, garlic and ginger. Cook, stirring often, until onion is soft, about 7 minutes. Don't let onion brown as it will darken soup. Meanwhile, peel celeriac, then cut into small chunks. It should measure about 6 cups (1.5 L). Once onion is soft, add celeriac to saucepan along with broth, water, Dijon and 1/2 teaspoon (2 mL) salt. Increase heat to high and bring mixture to a boil, stirring frequently. Then reduce heat to medium-low. Simmer, covered and stirring occasionally, until celeriac is very soft, from 20 to 25 minutes.

  • Meanwhile, prepare garnish. Dice celery into 1/4-inch (0.5-cm) pieces. Place in a small bowl. Slice shallots in half lengthwise, place halves cut-side down on a cutting board, then slice into long paper-thin strips. Stir into celery along with cranberries, salt and sugar. Let stand 15 minutes to release natural juices. Meanwhile, thinly slice green onions on the diagonal. After celery mixture has stood 15 minutes, stir in green onions and vinegar. It's best to make garnish close to serving time, but it will keep well, covered and refrigerated, overnight. Drain off liquid before serving.

  • When celeriac is very soft, remove from heat. Purée mixture in batches in a food processor fitted with a metal blade or in a blender, scraping down sides as necessary. Then strain through a sieve to give soup a smooth consistency. If too thick, thin with water. If making ahead, refrigerate soup, then cover once it is chilled. Soup will keep well, refrigerated, at least 3 days or in the freezer at least 2 months. Gently reheat soup in a saucepan or microwave. Ladle soup into individual bowls. Heap 1 tablespoon (15 mL) cranberry relish in centre of soup and serve.

Nutrition (per serving)

Calories 85, Protein 3.5g, Carbohydrates 14.6g, Fat 2.2g, Fibre 2.6g, Sodium 600mg.

Mom began my childhood Christmas dinners with a classic creamy vichyssoise. My current favourite is this velvety yet light bisque that leaves room for guests to overindulge on the main course. Using celeriac (celery root) reminds me of the creamed celery we often had in lieu of creamed onions but at a fraction of the calories.