Celeriac, Sprouts and Bacon Soup
Enjoy the rich flavour of our bacon soup recipe! Simple to make and full of comforting goodness, it’s perfect for chilly evenings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Cooking tools:
- Blender
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Paper towel
- Stove
- Mixing bowl
- Ladle
- Pot lid
- Measuring spoon
- Serving bowl
Ingredients
- 30g butter
- 1–2 tablespoons sunflower, rapeseed or olive oil
- 1 medium onion, chopped
- 500g celeriac, peeled and cubed
- 700ml vegetable stock
- 200g Brussels sprouts, trimmed and sliced
- 4–6 rashers of unsmoked streaky bacon or pancetta, cut into small lardons
- 100ml double cream, or milk (if you prefer a lighter soup)
- Sea salt
- freshly ground black pepper
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