Creamy Celeriac with Crispy Bacon (Printable)

Velvety celeriac purée with cream, topped with golden crispy bacon bits for savory contrast.

# What You Need:

→ Vegetables

01 - 1 large celeriac (about 1.5 lbs), peeled and diced
02 - 1 medium onion, chopped
03 - 1 medium potato, peeled and diced
04 - 1 clove garlic, minced

→ Liquids

05 - 4 cups chicken or vegetable stock
06 - 3/4 cup plus 1 tablespoon heavy cream

→ Seasonings

07 - 2 tablespoons unsalted butter
08 - Salt and freshly ground black pepper, to taste
09 - Pinch of freshly grated nutmeg (optional)

→ Garnish

10 - 4 slices streaky bacon
11 - Chopped fresh chives or parsley (optional)

# Directions:

01 - In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sauté until soft and translucent, approximately 4 minutes.
02 - Add the diced celeriac and potato. Stir to coat thoroughly with the melted butter and cook for 3 minutes.
03 - Pour in the stock, bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes, until the vegetables are very tender and easily pierced with a fork.
04 - Meanwhile, place the bacon slices in a cold, dry skillet. Cook over medium heat until crispy, turning as needed. Drain on paper towels and crumble or leave whole.
05 - Remove the soup from heat. Purée with an immersion blender until smooth, or carefully in batches using a stand blender, allowing proper cooling between batches.
06 - Stir in the heavy cream and a pinch of nutmeg. Season with salt and freshly ground black pepper to taste. Gently reheat if necessary, but do not allow to boil.
07 - Ladle the soup into individual bowls. Top each portion with crispy bacon and a sprinkle of fresh chives or parsley if desired.

# Expert Advice:

01 -
  • The contrast between silky smooth soup and crunchy bacon creates pure magic in every spoonful
  • It takes an intimidating vegetable and turns it into something elegant and comforting
  • One pot, minimal effort, maximum restaurant quality results
02 -
  • Celeriac oxidizes quickly after peeling, so work efficiently and get it into the pot
  • An immersion blender will change your life for soups, but if using a regular blender, never fill it more than halfway with hot liquid
  • The soup thickens as it sits, so you may need to add a splash more stock when reheating leftovers
03 -
  • Grate your nutmeg fresh rather than using pre-ground, the difference is remarkable
  • If the soup seems too thick, add stock a tablespoon at a time until you reach your preferred consistency
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