I love going to my local farmers market. Recently, my bounty included celery root, carrots, and leeks. I have very little experience with celery root, but it seemed like something I would like. Hey, I like celery, I like leeks, and I like carrots!
I did a little google searching. The recipe that kept combining the ingredients was celery root and leek soup. I like bacon, and I know that almost anything is better with bacon. So a celery root, carrot, leek, and bacon soup it would be.
I found a recipe on the web that gave me the bones for the soup that I made (I wish I could find it now, but I can’t), and I took it from there. It was delicious! Delicate flavor, with just the right touch of savory saltiness from the bacon. And of course, I convinced myself that it was perfectly healthy. And it might have been, but for the bacon.
- About 4 pieces bacon, coarsely chopped. I typically keep good bacon in the freezer, and pull it out and cut it with kitchen shears as needed for recipes.
- 2 medium leeks, sliced in half, rinsed well, and sliced into ¼” pieces; white and light green part only
- 3 carrots, peeled and sliced into ¼” slices
- One head celery root; peeled and cut into about 1” pieces (~1 lb)
- 2 T olive oil
- 3 garlic cloves
- 1 t fresh thyme leaves
- 2 ½ cups chicken or vegetable stock
- 1 ½ t fresh lemon juice
- Heat a #8 cast iron skillet over medium heat. Add the chopped bacon and cook until crisp.
- Remove bacon and all but about 1T bacon fat.
- Place carrot rounds into pan; sauté about 5 minutes until somewhat softened.
- Remove carrots from pan. Sauté leeks in remaining bacon fat, along with a pinch of salt, for about 10 minutes, until tender but not browned. Add garlic and thyme, and sauté about 3 more minutes.
- Add celery root, a pinch of salt, and a generous grinding of black pepper to the pan.
- Add the chicken stock, bring to a boil, then reduce the heat to a simmer. Put all but about 1/3 c of the bacon, leeks, and carrots back into the pan. Cover and cook for 20 minutes, or until the celery root can be easily pierced with a knife.
- Puree in the pan using an immersion blender.
- Add lemon juice and taste for seasoning.
- Top with remaining bacon pieces, and serve.