Annie Bell's Celeriac Soup with Smoky Bacon and Pine Nuts
Over a year ago
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Ingredients
- 800g celeriac
- 2 celery hearts
- 2 leeks
- 70g unsalted butter
- Sea salt and white pepper
- 1 litre chicken or vegetable stock
- 1 tsp grainy mustard
- 150g rindless smoked streaky bacon, diced
- 50g pine nuts
- cream, for swirling, optional
Accompaniment
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Method
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1
Peel and chop the celeriac, trim and slice the celery hearts, reserving any inner leaves separately. Trim and slice the leeks.
Melt the butter in a large saucepan over a low heat. Add the leeks, celery and celeriac, sprinkle over a heaped teaspoon of sea salt and cook very gently for 30 minutes, stirring frequently to prevent the vegetables colouring.
Add the stock, bring to the boil and simmer over a low heat for 15 minutes. Purée the soup in batches in a liquidiser, pass through a sieve, whisk in the mustard and then taste to check the seasoning.
At the same time, heat the bacon in a large frying pan over a medium heat and fry in the rendered fat, stirring occasionally until golden and crisp, adding the pine nuts a couple of minutes towards the end. Drain these on a double thickness of kitchen paper.
Chop a few of the reserved celery leaves for garnish. Serve the hot soup with a swirl of cream if wished and the crisp bacon and pine nuts scattered over. Decorate with the chopped celery leaves.
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