Creamy Celeriac Soup with Bacon (Printable)

A velvety celeriac and potato soup with cream, finished with crispy bacon for savory crunch.

# What you'll 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 bacon
11 - Chopped fresh chives or parsley, optional

# Preparation steps:

01 - In a large pot, melt the butter over medium heat. Add the onion and garlic, sauté until soft and translucent, about 4 minutes.
02 - Add the celeriac and potato. Stir to coat with the 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.
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 standard blender.
06 - Stir in the cream and a pinch of nutmeg, season with salt and pepper. Gently reheat if needed, but do not boil.
07 - Ladle the soup into bowls. Top with crispy bacon and a sprinkle of chives or parsley if desired.

# Expert advice:

01 -
  • Elegant Simplicity: Uses simple root vegetables to create a restaurant-quality starter or main course.
  • Perfect Texture: The combination of celeriac and potato creates an incredibly smooth, velvety mouthfeel.
  • Dietary Friendly: Naturally gluten-free and easily adapted for vegetarians.
02 -
  • Crispy Bacon Trick: Starting your bacon in a cold, dry skillet allows the fat to render slowly, resulting in a much crispier texture.
  • Gentle Reheating: Never let the soup reach a rolling boil after the cream has been added, as this can cause the dairy to split or change the delicate flavor.
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