Creamy Celeriac Soup (with crispy bacon and breadcrumbs)

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 celeriac (1 kg / 2 lb)

1 onion (diced)

2 cloves of garlic (minced)

4 cups vegetable broth (or same amount as weight of celeriac)

2 bay leaves

4 sprigs of fresh thyme

1/2 cup of cream cheese

2 tablespoons of olive oil

Salt

Black Pepper

4 slices of bacon

2 slices of stale bread

1 tablespoon olive oil

1/2 fresh curly parsley (chopped)

Directions

Prepare the celeriac

Cut the ends off the celeriac. Place one of the flat ends on your cutting board.

Then, holding your celeriac with one hand, peel the skin with a sharp knife. Cut it in slices and then in cubes of equal sizes.

Make the soup

Sauté onion and celeriac in a large pot or a Dutch oven with a bit of olive oil for 2 min. Add garlic and sauté for 2 more minutes.

Pour the vegetable broth, season with salt and pepper and add thyme and bay leaves. Cook for 25-30 minutes on medium heat until the celeriac is done.

Remove the thyme andbay leaves. Blend until smooth using an immersion blender. Add the cream cheese and blend again.

Prepare the toppings

For the breadcrumbs

Preheat the oven at 180 °C (350 °F). Using a food processor, crumble the stale bread and add olive oil. Mix well. Place on a baking pan and bake in the oven for 8-12 minutes until crispy.

For the crispy bacon

Increase the oven temperature to 200 °C (390 °F). Place the bacon slices on a baking sheet covered with parchment paper. Bake in the oven for 12-15 until crispy, longer if you like.

Serve the celeriac soup in small bowls topped with some bacon bits, breadcrumbs and fresh parsley. Finish with black pepper and a drizzle of olive oil

Nutrition

• Calories: 485 kcal
• Total Fat: 31 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.03 g
• Cholesterol: 43 mg
• Sodium: 1568 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 7 g
• Total Sugars: 10 g
• Protein: 11 g