This simple soup would also be great served with bacon lardons and the drippings from the pan they're sautéed in.
- 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)
- 18 baguette slices
- 1 garlic clove, halved
- 180 gm Raclette, coarsely grated
- 1Melt 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.
- 2For 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.
Drink Suggestion: Normandy or Brittany cider. Drink suggestion by Max Allen