Wednesday, October 9, 2013

In the Kitchen with Jason: Celery Root Soup with Bacon

Well, we have been not trying as many new recipes as we had in the past since Bug was born. All you parents know how free time sort of vanishes when you have a kid. Then, we decided to purchase a weekly pail from a company called Veggie Pails. They showed up at our door with a bucket of fruits and vegetables, 1/2 of which Jess and I had never seen before. It also came with a recipe card that incorporated many of the fresh veggies (and one of the fruits as well) so of course we had to give it a try (also what the heck else is there to do with celery root?).

This recipe requires a food processor or something similar that can blend cooked veggies into creamy goodness so if you do not have anything of the sort, please do not attempt this recipe. You will only be disappointed.

It must be noted that in the past, Jess and I may have shown some disdain for bacon. This is because is seems that somehow it has become common practice to use bacon as a condiment instead of what it is: a very fattening meat product that you should enjoy infrequently.

Also I have to tell you: bacon ice cream scares me.

  • 3 strips bacon
  • 1 leek; cleaned, trimmed, and chopped
  • 2 celery stalks; cleaned and chopped
    • The fresh Michigan celery stalks provided in our VeggiePail were of the smaller persuasion so I used 3.
  • 2 Granny Smith apples; peeled, cored, and chopped
  • 4 cups vegetable stock
    • I cheated and just used 4 chicken bullion cubes and 4 cups water.
  • 2 celery roots; peeled and cubed
    • I needed assistance from YouTube just to know how to do this, as celery root is sort of intimidating when viewed for the first time.
  • 1/2 cup heavy whipping cream
  • In a dutch oven, cook bacon over medium high heat until crisp.
  • Remove bacon from dutch oven but leave the yummy drippings.
  • Add the leek, celery. and apples and cook for about 3 to 4 minutes, stirring a lot.
  • Add celery root and stock (broth) to the pot and bring to a boil.
  • Cover and reduce heat to medium low.
  • Simmer for 30 minutes.
  • Ladle the mixture into a blender and blend until smooth.
    • You will most likely need to work in batches.
  • In a clean pot, stir together the recently blended soup with the cream.
  • Cook this over low heat until heated through.
  • While cooking, chop up the bacon into small pieces.
  • Use the bacon as garnish.
  • This recipe makes 4 to 6 servings.
We only needed to purchase the bacon and cream to make this recipe and the rest came from our Veggie Pail and pantry.

Please enjoy!

-Chef Jason

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