Creamy bacon and celeriac soup with fried chestnuts


You'll need

1½ tbsp olive oil 1 onion, coarsely chopped 3 garlic cloves, bruised 500 gm piece rindless bacon, thinly sliced and coarsely chopped 1.5 kg celeriac (about 4 small celeriac; 1kg peeled weight), coarsely chopped 1 royal blue potato (about 250gm), coarsely chopped 1 litre (4 cups) chicken stock 150 gm crème fraîche 200 ml pouring cream To serve: crusty bread   Fried chestnuts, bacon and rosemary 2 tbsp olive oil 12 peeled chestnuts (about 120gm), halved 100 gm piece bacon, cut into 2cm pieces 1 tbsp rosemary sprigs

Method

  • 01
  • Heat oil in a large saucepan over medium heat, add onion and garlic and stir occasionally until just tender (5 minutes), then add bacon and stir occasionally until bacon is tender (5-10 minutes). Add celeriac, potato and stock and bring to the simmer, then cover and cook until potato and celeriac are tender (30 minutes). Add crème fraîche and cream and blend, in batches in a blender or with a hand-held blender, until smooth. Season to taste and keep warm.
  • 02
  • Meanwhile, for fried chestnuts, bacon and rosemary, heat oil in a non-stick frying pan over high heat, add chestnuts and bacon and stir occasionally until golden (5-6 minutes). Add rosemary, stir until just crisp (1 minute). Serve scattered over soup, with crusty bread.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Mellow cabernet sauvignon.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×