Celery soup with chestnuts and bacon

Name: Celery soup with chestnuts and bacon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Celeriac; 100 g Parsley root; 1 Onion; 1 TABLESPOON Butter or margarine; 500 ml Vegetable broth; 75 g streaky smoked bacon; 100 g Chestnuts (canned); 1/8 l Milk; 80 g Double cream cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Celeriac
100 g Parsley root
1 Onion
1 TABLESPOON Butter or margarine
500 ml Vegetable broth
75 g streaky smoked bacon
100 g Chestnuts (canned)
1/8 l Milk
80 g Double cream cream cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Sunflower oil
7-10 Tbsp Parsley

Directions

1
Peel, wash and dice the celery and parsley root, except for some celery for garnishing. Peel and finely dice the onion. Heat fat in a pot and sauté prepared vegetable cubes for about 5 minutes while stirring. Add stock, bring to the boil and simmer for about 15 minutes
2
Finely dice the bacon and fry it in a pan without fat for approx. 5 minutes until crispy. Chop the chestnuts and roast them in the bacon fat for approx. 5 minutes while turning
3
Add the milk and cheese to the soup, bring to the boil and finely puree the soup with a hand blender. Season to taste with salt and pepper
4
Cut the remaining celery into wafer-thin slices. Heat oil and fry celery slices for about 3 minutes until crispy. Arrange soup, chestnut and bacon cubes in plates. Garnish with celery slices and parsley