New York City experienced another round of “snowmageddon”, and the snow and slush made had me craving soup. After browsing the Famer’s Market stands at Union Square, I decided on a potato soup with celeriac and lots of leeks, herbs and bacon to up the depth of flavor.
Celeriac – also known as celery root – is an odd looking root vegetable covered in warts and roots. However, beneath the thick skin is a creamy colored flesh that tastes like a mild mixture of celery and parsley.
I like this soup because, while it is heavy, it isn’t too heavy making it a good compliment to a light dinner or a salad – my current favorite is arugula with lemon, olive oil and shaved parmesan cheese.
Celeriac, Potato and Leek Soup with Bacon
- 2 slices bacon (diced)
- 1 Tbsp butter
- 2 cloves garlic (minced)
- 1 leek (sliced)
- 1 large celery root (peeled and diced)
- 4 medium potatoes (peeled and diced)
- 2 springs fresh thyme
- 1 quart chicken or vegetable stock
- 1 tsp salt
- 1/2 tsp pepper
- extra virgin olive oil for drizzling
- Render the bacon in a large pot over low heat, 5-6 minutes. Remove the bacon and set aside. Pour off the fat leaving approximately 1 tablespoon in the pot.
- Add the butter, garlic and leeks. Sweat over medium-high heat until tender and translucent, 5-8 minutes.
- Add the stock, potato, celeriac, thyme, salt and pepper. Simmer the soup for about 20-25 minutes or until vegetables are very tender.
- Reserve some whole pieces of potato and celeriac – if desired – and purée the soup using a food processor or blender until smooth. Taste and adjust seasonings with additional salt and pepper. If desired, thin the soup with water or stock.
- To finish the soup, garnish with reserved bacon, celeriac and potato and drizzle with extra virgin olive oil.