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
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Ingredients
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2
slices thick cut bacon, finely chopped
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1
medium onion, chopped
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2
medium celery roots, peeled and cut into cubes
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4-5 cups
chicken stock, preferably homemade
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1/2 cup
milk
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1/8-1/4 teaspoons
cayenne pepper
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salt and fresh ground pepper to taste
Directions
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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.
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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.
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Working in batches, puree the soup in a blender, using the milk to thin it enough to puree.
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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.
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