Celeriac soup with bacon, crispy croutons and latkes
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- Abigail Donnelly
- 4
- Easy
- Health conscious
- 10 minutes
- 40 minutes
- WINE: Black Oystercatcher The White Pearl 2012
Ingredients
- 15 ml Canola oil
- 200 g leeks, washed and sliced
- 2 celeriac bulbs, peeled and cubed
- 4 garlic cloves, roughly chopped
- 500 ml good-quality chicken stock
- 250 ml cream
- Sea salt and freshly ground black pepper to taste
- For the bacon and crispy croutons:
- 15 ml Canola oil
- 200 g bacon, diced
- 6 slices of day-old-bread, torn into pieces
- For the latkes:
- 4 potatoes, grated
- 2 free-range egg whites, beaten
- 15 g chives, finely chopped
- 30 ml cornflour
- Sea salt and freshly ground black pepper to taste
- 30 ml canola oil
Cooking Instructions
Heat the oil in a large saucepan over a medium heat. Add the leeks, celeriac and garlic and sauté until the leeks have softened.
Add the chicken stock and simmer until the celeriac is soft, then add the cream. Using a hand blender or food processor, blend the soup until smooth and silky. Season to taste.
To make the bacon and crispy croutons, heat the oil over a medium heat. Add the chopped bacon and fry until crisp. Remove the bacon and add the torn bread. Fry the bread in the same pan as the bacon; it will absorb the bacon’s flavour.
To make the latkes, combine the potatoes, egg whites, chives, cornflour and seasoning in a bowl.
Heat the oil in a pan over a medium heat. Divide the potato mixture into 8 small or 4 large latkes. Fry on both sides until golden and cooked through.
To serve, scatter the bacon and croutons over the soup and serve with the latkes.
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