Bringing Home The Bacon Soup
Serves 6
This is a hearty winter soup made from celeriac and bacon. As an underrated winter season root vegetable, celeriac is closely related to celery. It’s high in Vitamin K which helps to increase bone mass and also contains phosphorus, calcium, copper and iron, great for restoring immunity and preventing anaemia. When buying celeriac, choose one that feels heavy. Celeriac is the perfect partner for bacon. The saltiness of the bacon works brilliantly with the earthy taste of the celeriac, but don’t scrimp on the seasoning as without plenty of additional salt and pepper the soup may taste bland! It will keep in the fridge for up to three days or can be frozen in portions for up to one month.
What you need
1 large Root Celeriac
Scrubbed and rinsed well to wash off any mud
25 g Organic Butter
2 Onions
Finely sliced
1 pack Organic Streaky Bacon
Cut into small strips
6 sticks Celery
Finely sliced
3 Small Sprigs Fresh Thyme
Approx
2 Bay Leaves
700 ml Organic Chicken Stock
You can also use organic vegetable stock
1 litre Water
Salt and Pepper
What you do
Start by cutting off the ends of the celeriac, and then peel the outer layer using a peeler to do so. Cut into chunks.
Heat a heavy-based pan over a moderate heat, and add your butter followed by the diced onion and bacon. The bacon will release fat, adding to the flavour of your soup, with the added benefit of stopping the onion from sticking.
While the onions and bacon are cooking, place the chunks of celeriac into a food processor and process to a fine consistency.
Add the celery and celeriac to the saucepan before adding the thyme leaves, bay leaves, stock, water and plenty of seasoning.
Bring to the boil, lower the heat, cover with a lid and leave to simmer for 45 minutes. If you prefer a finer/smoother consistency, place the soup back in the blender and whizz until smooth.
Check seasoning and serve steaming hot.
