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Celeriac, Truffle, Smoked Bacon and Thyme Soup
The great French chef Auguste Escoffier said, “Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite.” Beethoven claimed that “only the pure of heart can make good soup.” One thing is for sure – freshly made soups rarely get the attention they deserve, but this delicious one, with celeriac (celery root), smoked bacon, thyme and truffles, leaves everyone wanting more!
Cooking time: 35 minutes
Preparation time: 20 minutes
2 tbsp olive oil
1 onion, finely chopped
50g/1.oz smoked bacon, cut into small pieces
1 leek, white only, finely chopped
2 garlic cloves, crushed
2 sprigs thyme, leaves picked
700g/1lb 9oz celeriac (celery root), peeled and diced
800ml/28fl oz/scant 3. cups chicken stock (bouillon)
200ml/7fl oz/scant 1 cup double (heavy) cream
2 tsp chopped chives
sea salt and white pepper
fresh truffle slices or a few drops of truffle oil, to garnish
Heat the olive oil in a large saucepan over a low-medium heat, add the onion, bacon and leek and cook, stirring occasionally, for 2–3 minutes, until softened but not coloured. Add the garlic and thyme and cook for another 30 seconds, then add the celeriac (celery root) and stock (bouillon) and bring to the boil. Reduce the heat to low, cover and simmer for 30 minutes.
Remove the pan from the heat and let cool slightly. Add the cream and then blend to a smooth purée with a hand-held (immersion) blender or in a food processor. Season to taste with salt and white pepper, then pass through a fine sieve (strainer). Ladle into soup bowls, scatter with chopped chives and sliced truffle or drizzle with a few drops of truffle oil. Serve immediately.
Excerpt from “Modern Mediterranean,”text copyright © Marc Fosh, Watkins Media 2019. Photography copyright © Watkins Media, 2019. Marc Fosh lived and worked in Spain for over twenty years as a chef, helming his Marc Fosh restaurant which was awarded a Michelin Star in 2014. Marc is now based in Palma De Mallorca.