Salsify soup with celeriac
1/2 cup double cream
few slices bacon
Clean all the vegetables and cut into manageable chunks. Keep the salsify in water with lemon until ready to use.
Heat the butter in a large saucepan and add the onion and garlic until soft.
Add the fennel, celeriac and salsify and bake for a minute or so.
Add the stock and cook for 30 minutes or until the vegetables are soft
Add the double cream and use a stickblender to puree the soup till you have a smooth creamy soup. Add more cream if needed.
Fry the slices of bacon until crispy and crumble over the soup before serving
This recipe is from
In Simone's Kitchen