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Celeriac, bacon and barley soup

Prep Time:

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Cook Time:

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Serves:

Serves 4

Level:

Soup

About the Recipe

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Ingredients

  • 1 tbsp butter

  • 6 rashers British free-range smoked streaky bacon, finely sliced (see tip)

  • 6 fresh rosemary sprigs

  • 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

Preparation

  1. 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 and rosemary 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.

  2. 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 (see Make Ahead). Taste and season.

  3. Ladle into bowls, add crème fraîche, grate nutmeg over and finish with the reserved bacon and rosemary.


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