Paleo & Whole30 Celery Root Bisque with chive oil garnish

3 Nov

When the weather turns colder I love soup.  Warm, soothing, easy, yum.  Last week it was butternut bisque, tonight I wanted to try something new and more unique.  This soup is delicious, fresh, and clean.  Definitely give it a try!  Never heard of/seen celery root?  Google it 🙂



2-3 tbl. olive oil

1 onion, diced

3 celery roots, peeled and cubed (~1 inch pieces)

1 large clove garlic, minced

1/2 cup raw cashews

2 quarts organic low sodium chicken broth (can substitute vegetable broth)

2 granny smith apples, peeled, cored, and chopped

Kosher salt


Chive oil

1 bunch chives

1/3 cup olive oil

pinch of kosher salt

pinch of pepper


Heat olive oil in a large pot over medium heat.  Add onion, celery root, and a pinch of salt and sauté  for 10 minutes.  Add garlic and sauté for 1 minute.  Add 1 quart of your chicken broth, bring to a boil then reduce heat and simmer for 30 minutes.  Add about 2 cups of the cooked celery root/onion/broth to your food processor with cashews and puree until smooth.  Work in batches to finish pureeing the remaining soup.  Return soup to your pot, over low heat, and stir in the remaining quart of chicken broth.  Stir in the apple, season to taste with salt and pepper, and allow to warm through.

For the chive oil add ingredients to your food processor and blend until smooth.  Dollop or swirl a little onto your soup for an artistic, tasty garnish.


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