My first experience with celery root was in cooking school in Paris, France. I had never seen it and had no idea what to do with that funny bumpy root veggie.
In cooking school we had gone to the farmers market to purchase the ingredients for that days lesson. Celery root salad was what we made. We peeled and diced the root, cooked it and made it into a delicious salad with lentils that was topped with chunks of gorgonzola cheese.
In the years since I have discovered how versatile a vegetable celery root is. It is great mashed as a side dish. But cooked with apples, onion and topped with bacon, celery root makes a marvelous soup.
1 large celery root
2 large granny smith apples
1 yellow onion
4 cups chicken stock (or veggie stock)
1/4 cup coconut oil
2 pieces of bacon
½ tea salt
¼ tea pepper
Peel and dice the celery root. Peel, core and dice the apples. Chop the onion.
In a soup pan melt the coconut oil and then add the celery root, apples and onion. Cook for 15 minutes, stirring occasionally until they are translucent.
Add the broth, salt and pepper and bring to simmer. Cover and reduce the heat to low. Cook 30 minutes stirring occasionally.
While the soup is cooking put the bacon on a baking sheet into a 400 degree oven. Bake until crispy 10-15 minutes. Keeping an eye on it. Drain on paper towels and then crumble into a bowl. Set aside.
Blend the soup in blender or with immersion blender taking care because it is very hot.
Pour the soup into bowls and sprinkle the bacon over the top.