Kempen celeriac soup with apple and bacon

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

This hearty regional soup from the Kempen combines earthy celeriac with fresh apple and crisp bacon. It has a smooth texture, a savory finish and works beautifully with rustic bread.

Serves: 4 people

Preparation time: 30 min

Ingredients

• celeriac, diced – 1 1/2 lb
• potatoes, diced – 10 oz
• onion, chopped – 1 large
• butter – 2 tbsp
• chicken stock – 5 1/4 cups
• heavy cream – 2/3 cup
• tart apple, finely diced – 1
• smoked bacon, sliced – 5 oz
• fresh thyme leaves – 1 tbsp
• black pepper – 1/2 tsp
• salt – to taste

Method

1. Melt the butter in a large pot and cook the onion over medium heat until translucent. Add the celeriac and potatoes and let them soften for 3 minutes.
2. Pour in the stock, add the thyme and black pepper and bring the soup to a boil. Simmer gently for 25 minutes until the vegetables are completely tender.
3. Meanwhile cook the bacon in a dry skillet until crisp. Add the diced apple during the last minute so it warms through but keeps a little freshness.
4. Blend the soup until smooth, stir in the cream and season with salt to taste. Ladle into bowls and finish with the bacon and apple.