• 1 celeriac peeled and cut into chunks
  • 50 g butter
  • 1 onion peeled and diced
  • 1 leek sliced
  • 2 cloves of garlic, peeled and sliced
  • 1 spring of thyme
  • 160 g smoked bacon, diced
  • 1 potato peeled and roughly chopped
  • 1.25 l chicken stock
  • 200 ml cream
  • salt and freshly ground white pepper.


  • Melt the butter in a large saucepan and gently cook the celeriac, onion, leek, garlic and thyme with the saucepan lid on.
  • Add the smoked bacon and potato stir and continue cooking for another 5- 7 minutes until all the ingredients begin to soften.
  • Next add the chicken stock and simmer for 30 to 35 minutes.
  • Add the cream and blend in a food processor until the soup is smooth.
  • Pass through a fine sieve and season to taste.