Indulge in the savoury and flavourful Celeriac Soup with bacon and herbs. Celeriac is a root vegetable grown for its edible properties and is a type of celery plant. Enjoy this delicious root cooked or raw, and a popular traditional French dish featuring raw celeriac is the remoulade sauce, a white sauce made with pickles, gherkins, and herbs similar to tartar sauce.
For those who love soup all year round, we recommend our delicious gluten-free gazpacho recipe. It’s a great choice even on warmer days.
For 4 people, prep time 15 minutes, and cooking time 45 minutes.
- 1 onion
- 2 sticks of celery
- 1 medium size carrot
- 1 celeriac (~800g)
- 6 rashers of bacon
- Salt & pepper
- 2tbs extra virgin olive oil or cold-pressed rapeseed oil
- 2lt veg stock
1 – Peel the celeriac and wash it thoroughly. Roughly dice the celeriac and put it aside. In a very large pot, add toss in a little oil, chopped onion, carrot, celery and herbs.
2 – Add the celeriac previously diced, mix well and pour the vegetable stock.
3 – Once the celeriac is cooked and soft, blitz it all until smooth. As the soup is cooking, lay the rashers of bacon on a tray lined with parchment paper and bake it in the oven for about 20 minutes at 180°C. Serve the Celeriac Soup served with bacon and herbs.
- Celeriac has very soft outer skin. You may need to carve into the bottom of the root as some soil is usually trapped in it. Wash the celeriac very well, ensuring no trace of dirt is left.
- Cook the bacon for longer if needed but avoid high temperature as it will burn the bacon and not make it crispy.