I love homemade creamy soups. They're easy and usually packed with veggies and other good things. This is absolutely perfect for one of these colder nights. It has celery root and parsnips, two of my favorite root vegetables. And yes, the bacon on top gives it the perfect finishing touch. Absolutely delicious! Enjoy!
-4 bacon strips, chopped
-1 onion, chopped
-3 garlic cloves, minced
-1 celery root, peeled and cubed
-1 lb parsnips, peeled and cubed
-6 cups chicken broth
-1 bay leaf
-1 cup heavy cream
-1 tsp dry thyme
-1/2 tsp salt
-1/4 tsp white pepper
-1/4 tsp ground nutmeg
In a large saucepan, cook the bacon until nice and crisp. Using a slotted spoon, remove the bacon chunks onto plate lined with paper towel. Set aside.
To the bacon drippings, add the onion and cook for about 5 minutes or until soft. Add the garlic and cook for 30 more seconds. Add the celery root, parsnips, broth and bay leaf. Mix well and bring to a boil. Reduce heat and cook, uncovered, for about 40 minutes or until veggies are tender. Remove bay leaf. Either using an immersion blender or a regular blender (work in batches on this one), puree veggies and broth.
Return mixture to stove, on low, and add the cream, thyme, salt, white pepper and nutmeg. Give it a good stir.
Ladle into bowls and top with reserved bacon. Enjoy!
Slightly adapted from a recipe found here.