Creamy Celeriac Crispy Bacon (Printable)

Velvety celeriac blended with cream, topped with crispy bacon bits for savory contrast.

# What You'll Need:

→ Vegetables

01 - 1 large celeriac (about 1.5 lbs), 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, optional

→ Garnish

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

# How To Make:

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 or carefully in batches in a blender until smooth.
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, if desired.

# Expert Advice:

01 -
  • The texture is so silky it feels like a luxury meal without the heavy price tag.
  • Adding bacon creates a smoky contrast that makes the subtle root vegetable shine.
02 -
  • Do not be afraid to peel deep into the celeriac to remove all the brown hairy bits.
  • Blending for an extra minute creates a lighter and airier texture that feels like a restaurant soup.
03 -
  • Keep the heat low once the cream is added to prevent any curdling.
  • Start your bacon in a cold pan to render out the most fat for maximum crispiness.
Go Back