Celeriac soup with Raclette croûtons | Gourmet Traveller

Ingredients

• 40 gm butter, coarsely chopped
• 4 golden shallots, thinly sliced
• 2 garlic cloves, finely chopped
• 200 gm bacon bones
• 2 celeriac (about 900gm each), coarsely chopped
• 2 sebago potatoes (about 180gm each), coarsely chopped
• 1.25 litres (5 cups) chicken stock
• 250 ml (1 cup) milk
• 3 thyme sprigs
• 1 fresh bay leaf
• 125 gm coarsely grated Raclette
• To serve: coarsely chopped flat-leaf parsley and thyme (optional)
• Raclette croûtons
• 18 baguette slices
• 1 garlic clove, halved
• 180 gm Raclette, coarsely grated