Creamy Celeriac with Crispy Bacon (Printable Version)

Velvety celeriac and potato blended with cream, topped with crispy bacon for a satisfying crunch.

# Ingredient List:

→ Vegetables

01 - 1 large celeriac (about 24.7 oz), 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

→ Garnish

10 - 4 slices streaky bacon
11 - Chopped fresh chives or parsley

# Directions:

01 - In a large pot, melt the butter over medium heat. Add the onion and garlic, sauté until soft and translucent, approximately 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 transfer in batches to a 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.

# Expert Tips:

01 -
  • The combination of velvety soup and crispy bacon creates this magical texture contrast that hits all the right notes on a chilly evening.
  • Its deceptively elegant despite being incredibly straightforward to make I often serve it when friends drop by unexpectedly and they always think Ive been cooking all day.
02 -
  • Starting with bacon in a cold pan rather than preheated prevents it from curling and ensures even cooking I learned this the hard way after serving half burnt, half floppy bacon atop my soup.
  • Never boil the soup after adding cream or youll risk it separating I once turned away for just a moment and returned to a slightly curdled disaster that couldnt be fixed.
03 -
  • Save the celeriac trimmings and potato peels to make a quick vegetable stock for your next batch this zero waste approach intensifies the flavor and gives the soup even more depth.
  • For the ultimate velvety texture, pass the blended soup through a fine mesh strainer before adding the cream it takes an extra five minutes but elevates the soup to restaurant quality.
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