Pieces of thick-cut bacon add a smoky and hearty touch to the recipe. Leave out the bacon entirely if you want a vegetarian version.
Poor celery root is often overlooked. There are so many great ways to use it in recipes from grating it for pizza crust, to mashing it for a potato substitute. Here it provides a thick, filling texture for the soup.
I used heavy cream, to cut calories and fat, feel free to use Half and Half or an even lighter dairy version. I do like spice so if you don’t, dial back a bit on the horseradish.
Celery Root Soup with Horseradish & Bacon
Ingredients
- 2 onions
- 1 lb celery root
- 1 tablespoon butter
- 3+1/3 cups vegetable broth
- 6 strips thick cut bacon
- 5 tablespoons freshly grated horseradish
- 1+1/4 cup heavy cream
- 1/2-1 teaspoon white granulated sugar
- 3 tablespoons freshly chopped chives
Instructions
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Peel the onions and cut into small pieces.
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Peel the celery root and chop into small pieces.
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Melt 1 tablespoon of butter in a large saucepan. Add the onions and cook, stirring frequently, until they become transparent.
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Add the celery root pieces to the pan and stir to combine.
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Add the broth to the pan and bring to a boil.
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Turn the heat down to low and simmer for 20 minutes.
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While the vegetables are cooking, fry the bacon. Drain on paper towels and chop into pieces.
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Add the horseradish and cream to the vegetables. turn the heat up to medium and cook for another 5 minutes.
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Puree using a stick blender. Alternatively, transfer the mixture to a blender or food processor and puree, then return the mixture to the pot.
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Add the bacon to the mixture, reserving some for garnish.
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Add the sugar and cook for another 5 -8 minutes.
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Season with salt and freshly ground pepper to taste.
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Remove from heat, transfer to bowls, garnish with the remaining chopped bacon and chives and serve.
