Celeriac, bacon and barley soup
- January 2019
- Serves 4
- Hands-on time 25 min, simmering time 40 min
This warming winter soup by Georgina Hayden is filled with the comforting aromas of smoky bacon, sweet onions and rosemary. Make double and freeze for another day. And make sure you serve each bowlful with extra crispy bacon bits and a dollop of crème fraîche for creamy richness.
For a vegetarian celeriac soup, take a look at our spiced celeriac soup recipe.
- 19.2g (10.1g saturated)
- 37g (8.2g sugars)
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 vegetarian hard cheese.
Don’t reserve any bacon and rosemary in step 1. At the end of step 2, let the soup cool, then cover and chill for up to 3 days, or freeze for up to 3 months. Reheat until piping hot, then add the nutmeg and crème fraîche to finish.
A simple, refreshing Italian white like soave.
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