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
slices thick cut bacon, finely chopped
medium onion, chopped
medium celery roots, peeled and cut into cubes
chicken stock, preferably homemade
salt and fresh ground pepper to taste
In This Recipe
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.