Taste. It Matters.
Home » Recipe » Cream of Celery Soup with Bacon
Full Page 3x5 Card 4x6 Card Add to Recipe Box

Cream of Celery Soup with Bacon

4 slices Bacon frozen
1 lb. celery or celery root
1 medium russet potato
2 tbsp. butter
1 medium onion, rough chop
1 garlic clove, crushed
1/2 cup white wine
1 quart chicken stock
1/2 cup cream
salt and pepper
Directions: Rough chop celery, and or celery root. Peel potato and cut into same size pieces as celery. Melt butter in heavy bottomed pot. Add celery, onion and garlic and cook until translucent, stirring occasionally. Add wine and reduce the wine by about half. Add the stock and the potato, and bring to a boil, then reduce to a simmer, and simmer for about 15 minutes or until potatoes are cooked through. While the soup is simmering cut the Bacon into lardons, and then sauté and render out the fat until the bacon pieces are crispy, remove the bacon lardons and reserve. Once potatoes are done, puree soup with an immersion blender or in a bar blender. Add soup back to pot, bring to a simmer and then add cream. Taste and adjust seasoning with salt and pepper. Serve with crispy bacon lardons on top.
Servings: 4
Source: KC Steak Company

Related Recipes

Beef and Vegetable Soup

View Detail

Vidalia Onion Chili

View Detail

Beef and Mushroom Soup

View Detail


Rate/Review this recipe
This recipe has not been rated yet. Be the first to rate/review this recipe

Recommended Items

Upsell 1
Ask the Chef
© 2016 Kansas City Steak Co.
Privacy Policy | Sitemap
Payments Accepted