And so the soup-a-thon, also known as January, continues!
I wanted to try cooking with celeriac as, although I have had it in different forms in restaurants, I have never actually used it in a recipe. You can imagine my delight when I saw this rooty thing sat on my chopping board!
I had no idea how to prepare it but after some peeling and chopping (and a bit of swearing!) I finally managed to get it ready for my pan
This soup is rich and comforting but, with the bacon topping, is also a little more refined meaning it would be a lovely starter for a dinner party.
A knob of butter
1 onion, chopped
4 rashers of bacon, chopped (I used smoked back bacon)
I celeriac, diced (good luck!)
About 750ml of stock (I used chicken stock)
Salt and pepper to season
A pinch of mixed herbs
100ml of milk or cream
How to make it
- Begin by melting the butter on a medium heat, and then add the onion and 3 rashers of chopped bacon. Cook for about 10 minutes until the onion has softened
- Add the celeriac and stir for a few minutes
- Pour in the stock, add the herbs and season well
- Leave on a medium heat for 20-25 minutes until the celeriac has softened
- Allow the soup to cool slightly, and then blitz until chunky or smooth, depending on your preference
- Add the milk or cream, and reheat to serve
- With the last rasher, fry the bacon pieces until crispy. Sprinkle these bacon bits on top of the soup before serving to add another texture