Green Celery- Potato Soup with Bacon

Ingredients

• 400 g waxy potatoes
• 1 head of celery (with greens, about 400 g)
• 2 Spring Onions
• 2 Garlic cloves
• 800 ml vegetable broth
• Salt
• Pepper
• nutmeg
• 2 slices of breakfast bacon
• 50 ml whipping cream
• 2 tbsp crème fraîche

Instructions

1. 1.

   Peel and dice the potatoes and celery. Wash the celery greens and pluck the leaves; set aside some for garnish and cut the rest into strips. Clean the spring onions, trim, and slice into rings.

2. 2.

   Add the diced potatoes, celery greens, celery cubes, and vegetable broth to a pot; squeeze in the garlic cloves and bring to a boil. Season with salt, pepper, and nutmeg. Simmer covered gently for about 25 minutes, then puree with an immersion blender (strain if desired). Add more broth or reduce further as needed.

3. 3.

   Halve the breakfast bacon and crisp it in a pan. Stir the cream and crème fraîche into the soup, adjust seasoning, and ladle onto four plates. Top each serving with the crispy bacon and sprinkle with celery greens before serving.