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Tuna-and-bacon tartlets

35–40 minutes

Celeriac soup with bacon, crispy croutons and latkes

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

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

Method

1. Heat the oil in a large saucepan over a medium heat. Add the leeks, celeriac and garlic and sauté until the leeks have softened.

2. 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.

3. 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.

4. To make the latkes, combine the potatoes, egg whites, chives, cornflour and seasoning in a bowl.

5. 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.

6. To serve, scatter the bacon and croutons over the soup and serve with the latkes.

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Celeriac soup with bacon, crispy croutons and latkes

Celeriac soup with bacon, crispy croutons and latkes

Ingredients

Method