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Celeriac soup w bacon

Recipe by Joanne Feehan

Celeriac is often a neglected winter vegetable- but try it in this gorgeous warming soup recipe and you will not regret it.

  • 400gm diced celeriac
  • 500ml chicken stock
  • 1 brown onion finely diced
  • 1 pink lady apple, cut into matchsticks
  • 8 Sage leaves
  • 2 bacon rashers, cut into thin batons
  • Crème fraiche
  • Extra virgin olive oil
  • Salt and pepper to taste
  1. Gently sauté the onion in a little olive oil until translucent. Add the celeriac and the stock and simmer for 30 minutes or until the celeriac is cooked through and tender. Remove from the heat.
  2. Use a stick blender to mix until the soup has a smooth even consistency. Season to taste.
  3. In a frying pan cook the bacon over a medium heat until crisp, remove and drain on paper towel.
  4. In the same frying pan add about 2 tablespoons of extra virgin olive oil and increase the heat to high. Drop in the sage leaves and fry until crisp. Remove and drain.
  5. Serve the celeriac soup steaming hot in bowls garnished with swirls of crème fraiche, batons of bacon, the apple matchsticks and crispy sage leaves.

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