Creamy Celeriac Crispy Bacon

I used to ignore those gnarly mud covered celeriac roots at the market until a rainy Tuesday in October. My neighbor handed me one and promised it tasted like a dream if I just got past the rough skin. As I peeled it the scent of earthy celery filled my kitchen and I knew she was right. It felt like uncovering a secret gem hidden in a dusty attic.

One evening I made this for a friend who claimed they hated all things related to celery. We sat on the floor by the radiator and watched the steam rise from the bowls. By the second spoonful they were asking for the recipe and wondering why they had waited so long to try it. It turned a chilly grey night into something warm and bright.

Ingredients

• Celeriac: Look for a heavy root that feels firm to get the best nutty flavor.
• Potato: This is my secret for getting that thick velvet body without needing a flour roux.
• Heavy cream: A little goes a long way to smooth out the edges of the earthy vegetables.
• Bacon: Use thick cuts to ensure you get those distinct crunchy bits in every bite.

Instructions

Softening the base:

Toss your butter into the pot and let the onions and garlic sweat until they turn soft and sweet.

The root mix:

Stir in the celeriac and potato cubes and let them toast slightly to bring out their natural sugars.

Simmering time:

Pour the stock over everything and let it bubble away gently until the vegetables yield easily to a fork.

Crisping the garnish:

While the soup cooks sizzle your bacon in a separate pan until it reaches a deep mahogany crunch.

Blending it smooth:

Use your immersion blender to turn those chunky vegetables into a swirling pool of ivory silk.

Final touches:

Whisk in the cream and nutmeg then taste to see if it needs a final pinch of salt.

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I remember serving this during a power outage last winter. We ate it by candlelight and the smell of toasted nutmeg seemed to make the room feel warmer. It was the first time I realized that simple ingredients could create such a grounded sense of comfort.

A Better Peel

Use a sharp knife instead of a peeler for the celeriac. Its tough exterior can break a standard vegetable peeler and a knife gives you much better control.

The Nutmeg Secret

Freshly grated nutmeg is far superior to the pre ground version in the jar. It adds a woody floral note that bridges the gap between the cream and the root vegetables perfectly.

Perfect Pairings

This soup loves a side of crusty sourdough or a bright salad to cut through the richness.

• A splash of lemon juice at the end can brighten the whole bowl.
• Try swapping bacon for toasted hazelnuts if you want a vegetarian crunch.
• Leftovers actually taste better the next day after the flavors have mingled.

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This soup is a hug in a bowl that makes any cold day feel special. I hope it brings as much warmth to your table as it does to mine.

Recipe FAQs

→ What does celeriac taste like?

Celeriac has a mild, slightly sweet flavor reminiscent of celery and parsley with subtle nutty undertones. When cooked, it becomes creamy and delicate, making it perfect for velvety soups.

→ Can I make this soup vegetarian?

Absolutely. Simply use vegetable stock instead of chicken stock and omit the bacon topping. You can add crispy fried shallots or toasted pumpkin seeds for a savory crunch instead.

→ How do I store leftover soup?

Store cooled soup in an airtight container in the refrigerator for up to 3 days. The bacon is best stored separately and added just before serving to maintain its crispiness. Reheat gently over low heat, stirring occasionally.

→ Can I freeze this celeriac soup?

Yes, freeze the soup without the cream for up to 3 months. Thaw overnight in the refrigerator, reheat, then stir in the cream just before serving. Cream can sometimes separate when frozen and reheated.

→ What can I serve with this soup?

Crusty bread or artisanal toast pairs beautifully for soaking up every drop. A crisp green salad with vinaigrette provides contrast, or serve as a starter alongside roasted meats. A dry white wine like Sauvignon Blanc complements the creamy texture.