Cream of Celeriac Soup With Bacon

1. 1

   If you have te leaves, remove a few of the tender, light green leaves and set aside.

2. 2

   Peel celery roots.

3. 3

   Wash and cut into 1-1/2 inch cubes.

4. 4

   Put the celery root, water and salt into a large saucepan and bring to a boil.

5. 5

   Lower the heat and cook until the celery root is tender, aprox.

6. 6

   35 minutes.

7. 7

   While the root is cooking, heat 1 Tbsp of olive oil in a skillet.

8. 8

   Add the bacon pieces and saute until the bacon is crisp and golden.

9. 9

   Remove to paper towels and drain.

10. 10

    Wash and dry celery leaves.

11. 11

    When the celery root is tender, pour into a blender with all the liquid and process until smooth.

12. 12

    Add heavy cream and remaining 1 Tbsp olive oil seperately, blending well after each addition.

13. 13

    Pour soup back into pan and reheat.

14. 14

    Ladle the soup into warm bowls and garish with bacon and celery leaves.

15. 15

    Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.