Tuesday, February 28, 2017

Celery Root Soup with Horseradish & Bacon

Thick, rich and packed with flavor, a little of this tasty winter vegetable soup goes a long way. I recommend serving in very small bowls. It is a meal in itself, a feast even when served with a beautiful green side salad.

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 the 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 
Prep Time: 10 minutes
Cook Time: 40 minutes
Serves: 6
  • 2 onions
  • 1 lb celery root
  • 1 tablespoon butter
  • 3+1/3 cups vegetable broth
  • 6 strips thick cut bacon
  • 5 tablespoon freshly grated horseradish
  • 1+1/4 cup heavy cream
  • 1/2-1 teaspoon white granulated sugar
  • 3 tablespoon freshly chopped chives

  • Peel the onions and cut into small pieces.
  • Peel the celery root and chop into small pieces.
  • Melt 1 tablespoon of butter in a large saucepan. Add the onions and cook, stirring frequently, until they become transparent.
  • Add the celery root pieces to the pan and stir to combine.
  • Add the broth to the pan and bring to a boil.
  • Turn the heat down to low and simmer for 20 minutes.
  • While the vegetables are cooking, fry the bacon. Drain on paper towels and chop into pieces.
  • Add the horseradish and cream to the vegetables. turn the heat up to medium and cook for another 5 minutes.
  • Puree using a stick blender. Alternatively,  transfer the mixture to a blender or food processor and puree, then return the mixture to the pot.
  • Add the bacon to the mixture, reserving some for garnish.
  • Add the sugar and cCook for another 5 -8 minutes.
  • Season with salt and freshly ground pepper to taste.
  • Remove from heat, transfer to bowls, garnish with the remaining chopped bacon and chives and serve. 

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