Celeriac, Truffle, Smoked Bacon And Thyme Soup
20m prep 35m cook 55m ready
A creamy soup made with celeriac, smoked bacon, and thyme, finished with truffle slices or oil for an elegant touch.
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Ingredients
- 29.6 ml olive oil
- 1 onion finely chopped
- 50 g smoked bacon cut into small pieces
- 1 leek white only, finely chopped
- 2 clove garlic crushed
- 2 sprig thyme leaves picked
- 700 g celeriac (celery root) peeled and diced
- 800 ml chicken stock (bouillon)
- 200 ml double (heavy) cream
- 9.86 ml chives chopped
- sea salt
- white pepper
- fresh truffle slices or a few drops of truffle oil
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 110 mg
- Iron: 1.98 mg
- Magnesium: 26.3 mg
- Phosphorus: 133 mg
- Potassium: 414 mg
- Zinc: 0.91 mg
Let's Cook
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Step 1.
Heat the olive oil in a large saucepan over low-medium heat. Add the finely chopped onion, smoked bacon pieces, and finely chopped leek (white part only). Cook, stirring occasionally, for 2–3 minutes until softened but not colored.
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Step 2.
Add the crushed garlic and thyme leaves, and cook for another 30 seconds, stirring.
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Step 3.
Add the diced celeriac and chicken stock to the pan. Bring to a boil over high heat.
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Step 4.
Reduce the heat to low, cover the pan, and simmer for 30 minutes until the celeriac is tender.
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Step 5.
Remove the pan from the heat and let cool slightly for a few minutes. Add the double cream, then blend the soup until smooth using a hand-held immersion blender or in a food processor.
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Step 6.
Season the soup to taste with sea salt and white pepper. Pass the soup through a fine sieve into a clean pot or bowl to ensure a silky texture.
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Step 7.
Ladle the soup into bowls. Garnish each serving with chopped chives and either fresh truffle slices or a few drops of truffle oil. Serve immediately.
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