by student epicure
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my 25 recipes »
student epicure's Notes:
Expand2 slices thick cut bacon, finely chopped Ask a question about this ingredient
1 medium onion, chopped Ask a question about this ingredient
2 medium celery roots, peeled and cut into cubes Ask a question about this ingredient
4-5 cups chicken stock, preferably homemade Ask a question about this ingredient
1/2 cup milk Ask a question about this ingredient
1/8-1/4 teaspoon cayenne pepper Ask a question about this ingredient
salt and fresh ground pepper to taste Ask a question about this ingredient
In a dutch oven, saute the bacon over medium heat until crispy. Drain to a paper towel, reserving 1 tablespoon of rendered fat in the pan.
Ask a question about this stepSaute the onion in the bacon fat until soft, ~10 minutes, being careful not to brown. Add celery root and 4 cups chicken stock. Let simmer until celery root is very tender.
Ask a question about this stepWorking in batches, puree the soup in a blender, using the milk to thin it enough to puree.
Ask a question about this stepAdd bacon back to soup. If soup is still too thick, thin it with more chicken stock. Season with cayenne pepper, salt and fresh ground pepper.
Ask a question about this stepthanks, wssmom!!
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
So simple, and it sounds so good!!