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Author Notes: I first had celery root soup with bacon in Norway last summer. I was so delighted with the clean flavors and the comforting texture that I had to try and replicate it at home. It's simple, but captures the delicious unique flavor of celery root -- enjoy! - student epicure
- 2 slices thick cut bacon, finely chopped
- 1 medium onion, chopped
- 2 medium celery roots, peeled and cut into cubes
- 4-5 cups chicken stock, preferably homemade
- 1/2 cup milk
- 1/8-1/4 teaspoons cayenne pepper
- salt and fresh ground pepper to taste
- In a dutch oven, saute the bacon over medium heat until crispy. Drain to a paper towel, reserving 1 tablespoon of rendered fat in the pan.
- Saute the onion in the bacon fat until soft, ~10 minutes, being careful not to brown. Add celery root and 4 cups chicken stock. Let simmer until celery root is very tender.
- Working in batches, puree the soup in a blender, using the milk to thin it enough to puree.
- Add bacon back to soup. If soup is still too thick, thin it with more chicken stock. Season with cayenne pepper, salt and fresh ground pepper.
- This recipe was entered in the contest for Your Best Root Vegetable Side
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