Celeriac, Sprouts and Bacon Soup - River Cottage

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 and freshly ground black pepper