Bacon, Celeriac, and Chard Stem Soup – Vermont Organic Farm | Cedar Circle Farm & Education Center
A great soup to make on Sunday night with chard stems leftover from Saturday dinner, bacon from breakfast, and a few gnarled celeriac and onions. Dress it up with chopped fresh parsley or chopped red...
Ingredients
- 2 T extra virgin olive oil or leftover bacon fat
- 2 medium yellow onions peeled and chopped
- 12 oz chard stems sliced
- 12 oz celeriac peeled, trimmed, and chopped
- 1 lb potatoes (russet or yukon) peeled, if necessary, and chopped
- 4 or 5 slices cooked bacon chopped
- 5 to 6 cups water or stock (chicken or vegetable)
- salt and freshly ground pepper to taste
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