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1
Make the Soup In a large pot, combine the kombu with 10 cups of water and bring just to a simmer.
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2
Cover and let stand off the heat for 10 minutes.
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3
Discard the kombu.
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4
Add the shiitake to the pot along with the bay leaf, thyme and peppercorns and bring to a boil.
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5
Cover and let stand off the heat for 10 minutes.
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6
Strain the dashi (broth) into a heatproof bowl; you should have 8 cups.
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7
Discard the solids and wipe out the pot.
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8
In the same pot, heat 1 tablespoon of the oil.
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9
Add the onion, carrot, celery and garlic and cook over low heat until softened, about 8 minutes.
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10
Add the lentils and the 8 cups of dashi and bring to a boil.
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11
Cover partially and simmer over moderately low heat until the lentils are tender, about 1 hour.
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12
Working in batches, puree the soup in a blender or food processor with the miso until smooth.
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13
Return the soup to the pot; add a few tablespoons of water if it is very thick.
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14
Season with salt and pepper and keep warm.
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15
In a medium skillet, melt the butter in the remaining 1 tablespoon of grapeseed oil.
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16
Add the celery root, season with salt and pepper and cook over moderate heat, stirring occasionally, until crisp-tender and lightly browned, about 7 minutes.
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17
Transfer to a plate and keep warm.
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18
Make the Bacon In the same skillet, cook the bacon over moderate heat until browned and crispy, 5 to 6 minutes.
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19
Strain the fat into a heatproof bowl and reserve 3 tablespoons.
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20
Drain the bacon on paper towels.
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21
large heatproof bowl, whisk the egg yolks with 11/2 teaspoons of warm water.
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22
Set the bowl over a pan of simmering water (do not let the bowl touch the water) and whisk the eggs constantly until thick and ribbony, about 5 minutes.
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23
Whisk the 3 tablespoons of reserved bacon fat into the sabayon in a thin stream and cook until thick and billowy, about 1 minute.
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24
Gradually whisk in the cider vinegar and soy sauce and whisk for about 1 minute longer.
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25
Serve the soup in shallow bowls and garnish with the celery root, sabayon and crispy bacon.
