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Celeriac soup with Raclette croûtons


This simple soup would also be great served with bacon lardons and the drippings from the pan they're sautéed in.

You'll need

40 gm butter, coarsely chopped 4 golden shallots, thinly sliced 2 garlic cloves, finely chopped 200 gm bacon bones 2 celeriac (about 900gm each), coarsely chopped 2 sebago potatoes (about 180gm each), coarsely chopped 1.25 litres (5 cups) chicken stock 250 ml (1 cup) milk 3 thyme sprigs 1 fresh bay leaf 125 gm coarsely grated Raclette To serve: coarsely chopped flat-leaf parsley and thyme (optional)   Raclette croûtons 18 baguette slices 1 garlic clove, halved 180 gm Raclette, coarsely grated

Method

  • 01
  • Melt butter in a casserole over medium heat, add shallot and garlic and stir occasionally until very tender (4-5 minutes). Add bacon bones, celeriac, potato, stock, milk and herbs, bring to the boil, reduce heat to low, partially cover with a lid and simmer until vegetables are very tender (45-50 minutes). Remove bacon bones and herbs, season to taste, then process with a hand-held blender until very smooth. Stir through Raclette until melted and combined, keep warm.
  • 02
  • For Raclette croûtons, preheat a grill to high. Place baguette slices on an oven tray and lightly toast one side. Rub toasted sides with garlic, turn and scatter over Raclette. Toast until bubbling and golden (2-3 minutes) and serve immediately with celeriac soup topped with chopped herbs, if using.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Normandy or Brittany cider.

Featured in

Jul 2009

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