Celeriac, Bacon and Barley Soup

Name: Celeriac, Bacon and Barley Soup
Prep time: 9 min
Cook time: 1 h
Total time: 1 h 9 min
Yield: 4
Cuisine: World
Ingredients: Butter 1 tbsp; Smoked Bacon 6 slices; Rosemary 6 sprigs; Yellow onions 2; Celeriac 1 ½ lb; Pearl barley ⅔ cup; Vegetable stock 7 ½ cups; Salt; Black pepper; Crème fraîche 4 tbsp; Nutmeg 1

easy and uniquely delicious

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1h 9m
Serves 4
Easy
(2)

Ingredients

	1 tbsp Butter
	6 slices Smoked Bacon finely sliced
	6 sprigs Rosemary divided
	2 Yellow onions finely chopped
	1 ½ lb Celeriac peeled and chopped into ½ -inch cubes
	⅔ cup Pearl barley
	7 ½ cups Vegetable stock
	Salt to taste
	Black pepper to taste
	4 tbsp Crème fraîche
	1 Nutmeg whole, for grating

Nutritional information

385

Calories

19g

Fat

37g

Carbohydrates

11g

Protein

Fiber

1800mg

Sodium

Ingredients

1 tbsp Butter
6 slices Smoked Bacon
finely sliced
6 sprigs Rosemary
divided
2 Yellow onions
finely chopped
1 ½ lb Celeriac
peeled and chopped into ½ -inch cubes
⅔ cup Pearl barley
7 ½ cups Vegetable stock
Salt
to taste
Black pepper
to taste
4 tbsp Crème fraîche
1 Nutmeg
whole, for grating

Celeriac, Bacon and Barley Soup

This Celeriac, Bacon and Barley Soup is a winter staple at my house. It’s rich in bacon, celery root, rosemary and comfort. I serve the soup with crispy bacon bits and a dab of crème fraîche. Add a grating of fresh nutmeg for that final chef’s kiss.

Many home cooks are comfortable with celery but are intimidated by less familiar celeriac, also known as celery root. So here are a few helpful tips on how to prep celeriac for cooking. Before you start, scrub the celeriac well. Next, trim both the top and base off. Then, use a peeler to remove the brown peel. Remove the bits of roots and hard-to-reach areas with a sharp knife. Alternatively, stand the celery upright on a flat side and cut off all the knobby skin in sections, allowing your knife to glide along the root and leaving only the white flesh. Now, slice the root crosswise into rounds about ½-inch thick. Finally, cut each round into cubes and follow the recipe.

To make the Celeriac, Bacon and Barley Soup, you will need the following ingredients:

Steps to make Celeriac, Bacon and Barley Soup

1	Cook bacon and rosemary	10
In a Dutch oven over medium heat, melt 1 tablespoon butter and add the sliced bacon and the leaves from 1 rosemary sprig. Cook, stirring, until crisp, about 8-10 minutes. Set aside a few tablespoons of bacon and rosemary for garnish.
2	Sauté onions and celery	12
Add in 2 finely chopped onions and chopped celeriac and reduce the heat. Cook, stirring occasionally, until softened, about 12 minutes.
3	Add rosemary	2
Finely chop the remaining rosemary leaves and add to the Dutch oven. Cook for another 2 minutes.
4	Add pearl barley and vegetable stock	5
Stir in ⅔ cup pearl barley and 7 ½ cups vegetable stock and bring to a boil.
5	Simmer	40
Season with salt and black pepper to taste, then simmer until the barley is soft and the soup is thick, about 40 minutes. Taste and adjust for seasoning if needed.
6	Serve
To serve, ladle the soup among bowls, add crème fraîche, and grate nutmeg over. Garnish with the reserved bacon and rosemary.

This hearty Celeriac, Bacon and Barley Soup is the ultimate cold weather meal. It’s easy, economical, and uniquely delicious. Did you make it? Try it out soon and please come back and leave a comment below with your thoughts.

Jeff O'connor

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!