- Gently sauté the onion in a little olive oil until translucent. Add the celeriac and the stock and simmer for 30 minutes or until the celeriac is cooked through and tender. Remove from the heat.
- Use a stick blender to mix until the soup has a smooth even consistency. Season to taste.
- In a frying pan cook the bacon over a medium heat until crisp, remove and drain on paper towel.
- In the same frying pan add about 2 tablespoons of extra virgin olive oil and increase the heat to high. Drop in the sage leaves and fry until crisp. Remove and drain.
- Serve the celeriac soup steaming hot in bowls garnished with swirls of crème fraiche, batons of bacon, the apple matchsticks and crispy sage leaves.
Celeriac soup w bacon
Recipe by Joanne Feehan
Celeriac is often a neglected winter vegetable- but try it in this gorgeous warming soup recipe and you will not regret it.
Ingredients
- 400gm diced celeriac
- 500ml chicken stock
- 1 brown onion finely diced
- 1 pink lady apple, cut into matchsticks
- 8 Sage leaves
- 2 bacon rashers, cut into thin batons
- Crème fraiche
- Extra virgin olive oil
- Salt and pepper to taste
