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Celeriac & Bacon Soup Recipe
An excellent soup, particularly if you like the taste of celery.
The apple accentuates the flavour of the celeriac, which is more easy to come by during the winter.
1 tablespoon (15ml) Vegetable Oil
6 oz/180gr Unsmoked Streaky Bacon, with the rind removed, then chopped into pieces
1 large Onion, peeled and chopped
1 medium clove of Garlic, peeled and finely-chopped
1 Celeriac tuber – weighing about 1½ lbs/750gr; peeled and cut into pieces
2 medium Potatoes, peeled and cut into pieces of a similar size
2 Dessert Apples, peeled, cored and cut into pieces
A big pinch dried Herbes de Provence or Mixed Herbs
2 pints/1.1 litres Water
6 fl oz/175ml Single Cream
Salt & freshly-ground Black Pepper
1 tablespoon (15ml) Chopped Parsley
1. Heat the oil, over a medium heat, in a pan large enough to hold all the ingredients.
2. Add the bacon pieces and fry them until they're crisp - remove the bacon and set it aside, leaving as much as possible behind.
3. Lower the heat, add the chopped onion and 'sweat' it gently until it's soft, then add the chopped garlic, followed by the celeriac and potato.
4. Increase the heat to medium again and coat the vegetables in the onions and oil.
5. Add the herbs, apple pieces a little salt and pepper - followed by the water.
6. Bring the mixture to the boil, and cook for about 20 minutes, or until the vegetables are tender.
7. Add the cream and parsley, then liquidise the mixture into soup in a food processor.
Serve - allowing your guests to sprinkle on the bacon pieces.