Recipe Archive

Cream of Celeriac & Potato with Smoked Bacon

Yield:	Serves 6-8
Prep time:	20-25 minutes
Cook time:	40-45 minutes
Difficulty:
Printer friendly!
Send to a friend!
Nugget Signature Recipe

Ingredients

• 4 slices smoked bacon, chopped
• 1, 2-2½ pound celeriac (celery root), peeled and chopped coarse
• 3 medium-sized Yukon gold potatoes, peeled and chopped coarse
• 1 small yellow onion, diced
• 1 tablespoon butter
• 4 cups chicken stock
• ¾ cup Chardonnay or other dry white wine
• 2 teaspoons lemon juice
• ¾ cup heavy cream
• Kosher or sea salt and cracked black pepper to taste
• Olive oil or crème fraîche for garnish

Preparation

Fry bacon until crisp. Remove from pan, let cool and reserve.

In a stockpot, melt butter and sweat onion until transparent. Add celeriac, potatoes, chicken stock and white wine; season with salt and pepper. Simmer vegetables until just tender, then liquidize (purée in blender); return to pot. Beat cream until slightly thickened; stir into soup, then bring to a soft boil. Whisk in lemon juice; taste and adjust seasoning if necessary.

Serve topped with reserved smoked bacon and a light drizzle of olive oil or a dollop of crème fraîche.