Celeriac Soup With Crispy Bacon And Hazelnuts

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Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 4 servings

Ingredients:

1 tbsp olive oil

400g celeriac, peeled and roughly chopped

250ml chicken stock

250ml milk

salt and pepper

100g bacon, fried and chopped

50g toasted hazelnuts or any other nuts you like

Method:

1. Heat the olive oil in a large saucepan over medium-low heat, add the celeriac, season with salt and pepper and cook very gently for 30 minutes. Stirring frequently to prevent the celeriac from colouring.

2. Pour in the chicken stock and milk bring to the boil and simmer over a low heat for 15 minutes or until the celeriac is soft. Purée the soup in batches in a liquidiser and pass through a sieve.

3. Meanwhile, heat the bacon in a large frying pan over a medium heat and fry in the rendered fat, stirring occasionally until golden and crisp. Drain these on kitchen paper. When cold, roughly chop the bacon into small pieces.

4. To serve, divide the soup into individual bowls, top equal portion of bacon and toasted hazelnuts.