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.
Cook Time: 40 minutes
- 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.