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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A simple soup using an ugly root. Ingredients:
1 celery root ( diced) |
1 medium onion (diced) |
1 large carrot (sliced) |
1 slice thick cut bacon (diced) (can be replaced with lardon or 2 slices of thin) |
3 cups chicken/vegetable stock |
1 cup heavy cream |
3 sprigs fresh thyme |
1 tbsp. worcestershire sauce |
1 tsp. nutmeg |
salt |
pepper |
Directions:
1. Heat the bacon in a large pot over medium high heat; allow it to begin to render its fat.
2. Once the bacon has given off some of its fat, add the celery root, onion and carrot. Lightly salt the vegetables. You don’t want to be too generous with the salt as the bacon already will add some.
3. Once the vegetables have begun to soften and the bacon is brown, deglaze the bottom of the pan by adding a cup of the stock at time. Scrape the bottom with a wooden/silicon spoon to get up the little caramelized bits sticking to the pot.
4. Add cream, thyme, worcestershire sauce and nutmeg.
5. NOTE: I just add the sprigs of thyme directly because I’m usually just cooking for us — and if you get a twig, no big deal. However, you can make a bouquet garni and tie them together with a piece of butcher’s twine. It should be easy to fish out.
6. Bring the soup to a boil, turn down the heat to simmer and let cook for at least 20 min. Salt and Pepper to taste. Serve and enjoy!
7. NOTE: If you want to make this a vegatarian option, you can remove the bacon and replace with olive oil. I would up the salt to compensate for it being lost there. But seems to me a very simple swap.
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