Celery-Root Soup with Bacon and Green Apple
Celery-Root Soup with Bacon and Green Apple is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Halve leeks lengthwise, then coarsely chop.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHalve 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 1/2 to 3/4 cup 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.