Creamy Celeriac & Sprout Soup with Bacon
by Hugh Fearnley-Whittingstall
Ingredients
30g butter, 1-2 tablespoons sunflower, rapeseed or olive oil, 1 medium chopped onion, 500g celeriac - peeled and cubed, 700ml vegetable stock, 200g Brussels sprouts, trimmed and sliced, 4 -6 rashers of bacon or pancetta, 100ml double cream or milk, s and p
There is nothing quite like holding fruit and veg that fizz with life after they’ve been harvested and hold on to that energy for days after. It brings us joy to work with such ingredients, that we know is grown with such love and care.
— Emilia's - Ashburton
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