Creamy Celeriac Soup with Bacon

When the weather turns cool, there is nothing quite as comforting as a warm bowl of soup. This Creamy Celeriac Soup is a beautiful way to enjoy a root vegetable that is often overlooked. With its delicate, nutty flavor and a texture made velvety with a touch of heavy cream, it is a sophisticated dish that remains simple to prepare. Topped with the smoky, salty crunch of crispy bacon, every spoonful provides a delightful contrast of flavors and textures.

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The key to this dish is the celeriac, also known as celery root. While its exterior may look rough, the heart of the vegetable is creamy and white, offering a refined taste that is far more subtle than regular celery. By gently sautéing the vegetables in butter before adding the stock, we build a foundation of deep, savory flavor that elevates the entire soup.

Ingredients

• Vegetables
• 1 large celeriac (about 700 g), peeled and diced
• 1 medium onion, chopped
• 1 medium potato, peeled and diced
• 1 clove garlic, minced
• Liquids
• 1 L (4 cups) chicken or vegetable stock
• 200 ml (3/4 cup + 1 tbsp) heavy cream
• Seasonings
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper, to taste
• Pinch of freshly grated nutmeg (optional)
• Garnish
• 4 slices streaky bacon
• Chopped fresh chives or parsley (optional)

Instructions

1. Sauté Aromatics

In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until soft and translucent, about 4 minutes.

2. Cook Vegetables

Add the diced celeriac and potato to the pot. Stir well to coat with the butter and cook for an additional 3 minutes.

3. Simmer

Pour in the chicken or vegetable stock and bring the mixture to a boil. Reduce the heat and simmer uncovered for 25–30 minutes, or until all the vegetables are very tender.

4. Crisp the Bacon

While the soup simmers, place the bacon slices in a cold, dry skillet. Cook over medium heat until crispy, turning as needed. Drain on paper towels and either crumble or leave them whole.

5. Puree the Soup

Remove the soup from the heat. Use an immersion blender to purée until completely smooth. If using a traditional blender, work carefully in batches.

6. Final Seasoning

Stir in the heavy cream and a pinch of nutmeg. Season with salt and pepper to taste. Gently reheat the soup if necessary, but be careful not to let it boil.

7. Garnish and Serve

Ladle the soup into warm bowls and top with the crispy bacon and a sprinkle of fresh chives or parsley.

Zusatztipps für die Zubereitung

For the smoothest possible soup, ensure the celeriac cubes are cut into uniform sizes so they cook evenly. When blending, if the soup feels too thick, you can add a small splash of extra stock or water. Remember to only add the cream at the very end to prevent it from separating.

Varianten und Anpassungen

To make this a vegetarian dish, simply swap the chicken stock for a flavorful vegetable broth and omit the bacon garnish. For an extra touch of luxury, consider adding a light drizzle of truffle oil just before serving to enhance the earthy notes of the celeriac.

Serviervorschläge

This soup is wonderfully satisfying when served alongside warm, crusty bread or artisanal sourdough. It also pairs beautifully with a glass of dry white wine, such as a Sauvignon Blanc, which provides a refreshing acidity that cuts through the creaminess of the dish.

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Whether you are serving this as an elegant starter or a cozy main course, this Creamy Celeriac Soup with Crispy Bacon is a timeless classic that brings comfort to any table. Its simple ingredients and straightforward preparation prove that you don't need a lot of time to create something truly special.

Recipe Questions & Answers

→ Can I make this soup vegetarian?

Yes, simply omit the bacon and use vegetable stock instead of chicken stock. For added depth, consider drizzling truffle oil before serving.

→ What does celeriac taste like?

Celeriac has a delicate, mild celery flavor with subtle nutty undertones. When cooked and pureed, it creates an incredibly creamy, velvety texture.

→ Can I prepare this soup in advance?

Absolutely. Make the soup up to 3 days ahead and refrigerate. Reheat gently without boiling. Cook the bacon fresh before serving for maximum crispiness.

→ What can I substitute for heavy cream?

You can use half-and-half for a lighter version, or coconut cream for a dairy-free alternative. The soup will still be delicious, just slightly less rich.

→ Why add potato to celeriac soup?

Potato adds body and helps create that signature velvety texture when blended. It also balances the celeriac's distinctive flavor and makes the soup more satisfying.

→ How do I select fresh celeriac?

Choose firm, heavy celeriac with minimal soft spots. Smaller bulbs tend to be less woody. The knobby exterior is normal—just peel it away to reveal the pale flesh inside.