Warm your soul with creamy celery soup. Crispy bacon bits make this dish even more irresistible.
|8||Slices Maple Leaf® Bacon, chopped|
|1 tbsp||(15 mL) Butter|
|6 cup||(1.5 L) Chopped celery|
|2||Cloves garlic, minced|
|1 tbsp||(15 mL) Chopped fresh thyme|
|Salt and pepper|
|2||Medium baking potatoes, peeled and chopped|
|2 cups||(500 mL) Chicken broth|
|2 cups||(500 mL) Milk|
|2 tbsp||(30 mL) Chopped fresh parsley|
COOK bacon over medium-low heat in a large pot for 12-15 minutes or until crisp. Remove bacon, drain on paper towel and set aside.
ADD butter to remaining bacon fat and increase heat to medium. Add celery, garlic, onion and thyme. Season with salt and pepper. Cook 12-15 minutes or until mixture is soft. Add potatoes, stock and milk. Bring to a boil, cover and simmer for 25-30 minutes, stirring occasionally. Potatoes should be very soft.
REMOVE from heat and using a hand blender or blender puree soup until smooth. Pour through a fine sieve to remove any fibres. Adjust seasoning and serve garnished with bacon bits and chopped parsley.
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