Celeriac, bacon and barley soup
Prep time: 10 mins
Cook time: 60 mins
This warming soup is filled with the comforting aromas of smoky bacon, sweet onions and rosemary. Make double and freeze for another day. Make sure you serve each bowlful with extra crispy bacon bits, a dollop of crème fraîche and top with chopped celeriac leaves.
For a vegetarian soup, omit the bacon and 10 minutes before the end of the cooking time, stir in a large handful of shredded winter greens. Top with grated hard cheese. This soup can be kept in the fridge for up to 3 or frozen for up to 3 months. (385 Kcals per serving)
Source: Delicious Magazine
- 1 tbsp butter
- 6 rashers British free-range smoked streaky bacon, finely sliced
- 6 fresh rosemary sprig
- 2 onions, finely chopped
- 600g celeriac, peeled and chopped into 0.5-1cm chunks
- 125g pearl barley
- 1.75 litres good quality vegetable stock
- 4 heaped tbsp crème fraîche
- Whole nutmeg for grating
- Celeriac leaves finely chopped (optional)
Heat the butter in a large pan over a medium heat, then fry the bacon and the leaves from 1 rosemary sprig for 8-10 minutes until crisp. Set aside some of the bacon to garnish, then add the chopped veg and reduce the heat. Cook gently for 15 minutes until softened. Finely chop the rest of the rosemary leaves and add to the pan for the last 2 minutes.
Stir in the pearl barley and stock, then bring to the boil. Season, then simmer for 40 minutes or until the barley is soft and the soup is thick. Taste and season.
Ladle into bowls, add crème fraîche, grate nutmeg over and finish with the reserved bacon and chopped celeriac leaves.