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...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at cedarcirclefarm.org.
Cooking tools:
- Blender
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Ladle
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
- freshly ground pepper
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Spring Chard Sauté with Bacon and Lemon – Vermont Organic Farm | Cedar Circle Farm & Education Cente
cedarcirclefarm.org
Celeriac, Sprouts and Bacon Soup
rivercottage.net
Bringing Home The Bacon Soup
cookcleanwithkate.com
Leek, Celeriac & Potato Soup – Vermont Organic Farm | Cedar Circle Farm & Education Center
cedarcirclefarm.org
Apple Celeriac Potato Soup – Vermont Organic Farm | Cedar Circle Farm & Education Center
cedarcirclefarm.org
Celeriac, sprouts and bacon soup recipe
lovefood.com
Celeriac, apple and bacon soup recipe
theenglishgarden.co.uk
Corn, Bean, & Pumpkin Stew – Vermont Organic Farm | Cedar Circle Farm & Education Center
cedarcirclefarm.org