Celeriac Soup with Cabbage, Bacon and Herbs

 (Recipe from this book)

Serves 4

Ingredients:

• 50 gr / 2 oz butter 
• 2 onions , chopped
• 675 gr/ 1 ½ lb celeriac, roughly diced
• 450 gr/ 1 lb potatoes, roughly diced
• 1.2 l/ 2 pints/ 5 cups vegetable stock
• 150 ml/ ¼ pint / ⅔ cup single (light) cream
• Salt and ground black pepper
• Springs of fresh thyme  to  garnish

For the cabbage and bacon topping

• 1 small savor cabbage
• 50 gr/2 oz/ ¼ cup butter
• 175 gr/ 6 oz rind less streaky  (fatty) bacon, roughly chopped 
• 15 ml/  1 tbsp chopped fresh thyme
• 15 ml / 1 tbsp chopped fresh rosemary 

Step One

 Melt the butter in a pan. Add the onions and cook for 4-5 minutes, until softened. Add the celeriac. Cover the vegetables with a wetted piece of baking parchment, then put a lid on the pan and cook gently for 10 minutes.

Step Two

 Remove the paper. Stir in the potatoes and stock, bring to boil, reduce the heat and simmer for 20 minutes. Leave to cool slightly. Using a slotted spoon, move half the celeriac and potatoes from the soup and set them aside.

Step Three

  Purée the soup in a food processor or blender. Return to the pan with the reserved celeriac and potatoes.

Step Four

 Prepare the cabbage and bacon mixture. Discard the tough outer leaves from the cabbage. Roughly tear the remaining leave, Discard any hard stalks and blanch them in boiling salted water for 2-3 minutes. Refresh under cold running water and drain.

Step Five

 Melt the butter in a large frying pan and cook the bacon for 3-4 minutes. Add the cabbage, thyme and rosemary, and stir- fry for 5-6 minutes, until tender. Season well.

Step Six

 Add the cream to the soup and season it well, then reheat gently until piping hot.

Step Seven

 Ladle the soup into warmed bowls and pile the cabbage mixture in the centre of each portion. Garnish with springs of fresh thyme.

Poftă bună!!!!!