Creamy Celeriac Soup with Applewood-Smoked Bacon combines extraordinary ingredients to make a superior soup of outstanding flavor. Ideal for Springtime. Celery root (celeriac) is an under-used, superb vegetable that’s available in most supermarket produce sections.
- 1 Cup applewood-smoked bacon, sliced, cut into 1/2-inch wide pieces
- 2 leeks, thinly sliced (white part only), cut and washed well
- 2 cloves garlic, thinly sliced
- 1/4 Cup all-purpose flour
- 1 teaspoon fresh thyme, chopped
- 1 Cup white wine
- 1 pound Yukon gold potatoes, diced
- 3/4 pound celeriac, peeled, diced
- 1 1/2 Quart chicken stock
- 1 Quart heavy cream
- salt, to taste
- pepper, to taste
- 1/4 pound aged Gruyère cheese (or good Swiss cheese)
- In heavy-bottomed pan, render bacon slowly over low heat until golden brown. Remove bacon with slotted spoon and reserve, draining on paper; add leeks and sweat leeks and garlic in bacon fat for 10 minutes or until translucent.
- Stir in flour and thyme; cook about 1 minute. Deglaze with wine; add potatoes, celeriac, chicken stock and cream.
- Season with salt and pepper; bring to low simmer; cook 30 minutes.
- Purée soup until smooth.
- Stir in cheese to finish.
- Garnish soup with bacon.
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