This soup is one of those happy discoveries, made whilst rooting around trying to decide what to make for lunch with a limited selection of fresh ingredients. It completely transformed a lone celeriac and a couple of apples from the fruit bowl into something really special.
The flavours of all the ingredients really shine in this soup which is warming, comforting and nutritious. It makes a lovely lunch and a delicious starter. It will keep well – just make sure you store it without the bacon and cook a fresh batch of bacon to top the soup when you serve it.
- 1 small head of celeriac, peeled
- 1 large floury potato, peeled and cubed
- 3 apples, peeled and cubed (I used Russet apples)
- 20g butter
- Sea salt and black pepper
- 1 litre hot chicken stock
- 150ml double cream
- 6 rashers smoked back bacon, sliced into thin strips
- 1 tablespoon fresh thyme leaves
- Place the cubed celeriac, potato and apple into a large saucepan with the butter. Turn the heat on to a moderate level, and allow the fruit and vegetables to soften very gently. Season well with salt and pepper.
- Add the chicken stock and simmer for around 15 minutes until the celeriac and potatoes are tender.
- Meanwhile, place the strips of bacon into a pan and fry gently until crisp and a rich brown colour. Keep warm, once cooked.
- Blitz the soup in small batches using a liquidiser blender. Place in a large bowl once blended. Stir in the cream and blitz in batches again. Once each batch is blended, I place the soup back into the large pan. When the soup has been blended a second time, gently reheat in the pan over a low heat. Ensure the soup never boils, as this will destroy the flavour.
- Check the seasoning and serve in warmed bowls, topped with strips of bacon and some fresh thyme leaves.
- Any leftovers will happily keep in the fridge for up to 5 days. This soup also freezes very well.
- For the best results, always use a liquidiser blender. A stick blender or food processor will work, but won't give the most smooth and velvety result. I blend my soup twice, so as to eliminate any chunks that may have been missed first time around.