Celery-Root Soup with Bacon and Green Apple

Ingredients for Celery-Root Soup with Bacon and Green Apple

• 3 medium leeks (350g), white and pale green parts only

• 3 bacon slices (60g)

• 1 cucchiaio di olio d'oliva

• 675g celery root, peeled with a knife and cut into 1/2-inch pieces

• 725ml di acqua

• 425ml brodo di pollo a basso contenuto di sodio

• 1 Granny Smith apple

• 3/4 celery rib, very thinly sliced on a long diagonal (1/2 cup)

• 1/3 cup inner celery leaves

• 1 cucchiaino di sale

• 1/4 cucchiaini di pepe nero

• 120ml half-and-half

• Special equipment: an adjustable-blade slicer

How to make Celery-Root Soup with Bacon and Green Apple

Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of cold water, agitating them, then lift out onto paper towels and pat dry.

Cook bacon in a 4-quart heavy pot over moderate heat, turning occasionally, until crisp, 6 to 8 minutes. Transfer to paper towels.

Pour off all but 2 teaspoons fat from pot, then add oil and cook leeks over moderate heat, stirring occasionally, until softened, about 6 minutes. Add celery root and cook, stirring, 2 minutes. Add water and broth and bring to a boil, then reduce heat and simmer, uncovered, until celery root is very tender, 35 to 40 minutes.

While soup simmers, thinly slice apple lengthwise into 1/8-inch-thick slices with slicer, working around core, then cut slices into 1/8-inch matchsticks with a knife. Gently toss with celery and celery leaves.

Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to cleaned pot. (If soup is too thick, thin with 120 to 180ml water.) Stir in salt, pepper, and half-and-half and cook over moderately low heat, stirring occasionally, until warm. Season with salt, then divide among 4 bowls and top with apple-celery mixture and coarsely crumbled bacon.

Avvertenza

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