Celeriac and Bacon Soup (In A Soup Maker)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Smoked Bacon Lardons
- 1 Celeriac (peeled and cut into small cubes)
- 1 Onion (peeled and chopped)
- 2 Garlic (peeled and chopped)
- 1 tsp Dried Thyme
- 850 ml Chicken Stock
- ½ tsp Salt
- ¼ tsp Black Pepper
- 2 tbsp Double Cream
- 1 tbsp Parsley (chopped)
Method
- Dry fry the smoked bacon lardons in a frying pan until cooked and crispy (it should only take a few minutes).
- Place half the bacon lardons, cubed celeriac, chopped onion and garlic, thyme, stock, salt and pepper in your soup maker. Set to smooth (or you can leave it chunky if you prefer) and turn the soup maker on. The soup took 21 minutes in my Morphy Richards 1.6 L soup maker.
- Stir in the double cream and serve with the reserved bacon and chopped parsley.