Creamy Celeriac Soup with Crispy Bacon (Print View)

A velvety celeriac soup with cream, finished with crispy bacon for savory crunch.

# What You’ll Need:

→ Vegetables

01 - 1 large celeriac (approximately 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 It:

01 - In a large pot, melt butter over medium heat. Add onion and garlic, sauté until soft and translucent, approximately 4 minutes.
02 - Add celeriac and potato to the pot. Stir to coat thoroughly with butter and cook for 3 minutes.
03 - Pour in stock, bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until vegetables are very tender.
04 - Meanwhile, place 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 soup from heat. Purée with an immersion blender until smooth, or carefully transfer in batches to a blender and blend until desired consistency is reached.
06 - Stir in cream and a pinch of nutmeg. Season with salt and pepper to taste. Gently reheat if needed, but do not allow to boil.
07 - Ladle soup into bowls and top with crispy bacon and a sprinkle of fresh chives or parsley if desired.

# Expert Suggestions:

01 -
  • The velvety texture comes from humble vegetables without any fancy techniques or ingredients
  • Bacon adds just enough savory crunch to make each spoonful feel special
  • It comes together in under an hour but tastes like something you simmered all day
02 -
  • Blend the soup while it is off the heat, otherwise hot liquid can create a dangerous situation when it expands
  • Celeriac oxidizes quickly once cut, so do not dawdle between peeling and cooking it
03 -
  • Use a sharp vegetable peeler to tackle the celeriac, its rough skin can be stubborn with dull tools
  • Taste the soup before adding the nutmeg, a little goes a very long way
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