Creamy Celeriac Crispy Bacon (Print)

Velvety celeriac purée with cream and crispy bacon topping

# Components:

→ 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)

# Directions:

01 - In a large pot, melt the butter over medium heat. Add the onion and garlic, sauté until soft and translucent, about 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 25–30 minutes, until the vegetables are very tender.
04 - 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 until smooth, or carefully in batches in a blender.
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 -
  • It tastes restaurant-quality but comes together in under an hour with minimal fuss.
  • The soup is naturally gluten-free and feels indulgent without being heavy.
  • Crispy bacon transforms something delicate into something craveable.
02 -
  • Don't skip peeling the celeriac properly—that outer layer is tough and bitter, and it will affect your final soup if you leave patches of it.
  • The immersion blender is genuinely worth the investment for this dish; it gives you far better texture than batches in a regular blender.
  • Salt gradually and taste often—you can always add more but you can't take it back.
03 -
  • Use good quality stock; it's the silent hero of soup-making and cheap stock will undermine all your efforts.
  • Don't rush the initial sauté of onion and garlic—this small step builds the entire flavor foundation of the soup.
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