Recipe: Celery Root Soup
with Bacon & Apple
March 2, 2007Serves 4-6
4c Vegetable Stock (preferably homemade)
3c Water
2c Chopped Potato (2 med white or yellow fleshed, peeled)
2-3c Celery Root (celeriac) peeled and chopped into chunks. (leafy tips reserved if any*)
2 Apples (I used Braeburn) 1 cored and chopped and added to soup - 1 apple cored and finely cubed to garnish
4 celery ribs – about 2c chopped
6 slices of bacon
4 sm Spring Onions white and 1” of green or 2 small leeks =1c chopped
1 tbsp bacon fat or olive oil
Fresh Nutmeg and salt and pepper to taste.
11/4c Half & Half
Bacon, Apple, Celery and Celery Leaves* (or flat leaf parsley) to garnish
Cook chopped vegetables in broth/water until fork tender.
Meanwhile cook bacon until crisp and remove from pan, draining on paper towels. Pour all but 1 tbsp of bacon fat out of the pan (or pour all and add olive oil).
Meanwhile finely chop the garnish items and mix together in a small bowl.
Saute onion until brown over medium heat and then add to vegetable/stock mixture.
Puree all with an immersion stick blender or in a food processor or blender (you may have to do it in batches). For a thinner soup you can use a foodmill. Add the half & half and season to taste, mixing well. Garnish with the apple/bacon/celery mixture.
