Yes, more celery root, but this time it is for a soup! It is winter after all, and we’re looking to leverage what’s available seasonally. Celery root and leeks are great combination for a soup and this one is earthy and silky, however on it’s own it can be a little too subtle to the palate. So we bring it to another level, by adding texture and extra flavours by garnishing the soup with finely chopped celery, celery leaves, green apple and the “piece de resistance”, the lardons (bacon pieces cut down to 1/4 inch cubes).
This results in a sophisticated appetizer, which can easily be prepared in advance and served for your next dinner party.
celery root and leek soup topped with celery, apples and bacon
- 2 tablespoons butter
- 2 tablespoons oil
- 3 leeks, washed, halved, white and green pale green parts and chopped coarsely
- 1 medium onion, chopped coarsely
- 2 medium celery root (sometimes referred to as celeriac), peeled with a knife and cut into ½ inch cubes
- 2 cups of water
- 2 cups chicken broth (reduced-sodium)
- 1 teaspoon kosher salt
- ¼ tsp pepper
- ¼ cup of 15% cream
- ¼ cup of additional water if required
- ¼ cup lardons (3 slices of bacon cut into 1/4 inch cubes)
- 1 green apple (Granny Smith)
- 1 celery rib, sliced very thinly
- ¼ cup of inner celery leaves
- Add butter and olive oil to a large 4 quart pot over the stove. Add chopped leeks , celery root and onion and sweat in covered pot over simmering heat until leeks and onions are softened, for about 20 minutes. Do not brown leeks or onions, add more butter if they start to brown.
- Add water, chicken broth, 1 tsp of salt and ¼ tsp of black pepper and bring to a boil uncovered, then reduce heat and simmer, until celery root is very tender for another 20 minutes.
- Carefully pour soup into a blender and purée until smooth. Clean pot and return soup to pot.
- Bring soup pot back to stove and simmer on low heat. Add cream and heat until warm, stirring occasionally. You may add more water, about 1/4 cup, if you find the soup’s consistency to be too thick for your taste.
Note that if you wish to serve the soup the following day, just cool soup and refrigerate without adding cream. When ready to serve simply add cream and reheat soup.
- While soup is heating through with cream, cook bacon into a large saucepan over medium heat, turning frequently until crispy for about 8 minutes. Transfer bacon to paper towels.
- Meanwhile thinly slice apples lengthwise into 1/8 inch thick slices working around core. Then cut each slice into small matchsticks.
- Thinly chop celery and celery leaves and set aside.
- When ready to serve divide soup into bowls and garnish soup with apple matchsticks, celery slices, celery leaves and lardons.