Celeriac, bacon and barley soup recipe
This winter's day celeriac soup by Georgina Hayden is filled with the comforting aromas of smoky bacon, sweet onions and rosemary. Make double and freeze.
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Cooking tools:
- Microplane
- Ladle
- Kitchen scale
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Measuring spoon
- Serving bowl
Ingredients
- 1 tbsp butter
- 6 rashers British free-range smoked streaky bacon, finely sliced (see tip)
- 6 fresh rosemary sprigs
- 2 onions, finely chopped
- 600g celeriac, peeled and chopped into 0.5-1cm chunks
- 125g pearl barley
- 1 3/4 litres good quality vegetable stock
- 4 heaped tbsp crème fraîche
- Whole nutmeg for grating
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