← Nouns Cooking · Soup Pot

Ingredients

• 150 g smoked streaky bacon, diced
• 1 tbsp Vegetable oil
• 1 Onion, chopped
• 1 Leek, sliced and washed
• 2 Carrot, diced
• 150 g Celeriac (celery root), peeled and diced
• 1 clove Garlic, crushed
• 900 g floury potatoes, peeled and cut into 2 cm cubes
• 1.5 l chicken or vegetable stock
• 1 tsp Dried marjoram
• 1 Bay leaves
• 1 pinch Nutmeg
• 4 frankfurters or wiener sausages, sliced (optional)
• 100 ml Double (heavy) cream (optional)
• 3 tbsp Parsley, chopped
• Salt
• Black pepper

Method

1. Cook the bacon with the oil in a large pot over medium heat for 5 min, until the fat runs and the edges crisp.
2. Add the onion, leek, carrot and celeriac and cook for 8 min, stirring now and then, until soft. Stir in the garlic for the last minute.
3. Add the potatoes, stock, marjoram and bay leaf. Bring to a boil, then simmer with the lid ajar for 20 min, until the potatoes break easily against the side of the pot.
4. Take out the bay leaf. Blend about half the soup with a stick blender, leaving plenty of chunks, so it turns thick and creamy.
5. Stir in the sausages, if using, and warm them through for 5 min without boiling. Add the cream now if you like it richer.
6. Season with nutmeg, salt and pepper, scatter with parsley and serve with rye bread.

Tips

• Floury potatoes (like Maris Piper or Russet) fall apart and thicken the soup on their own; waxy ones stay in cubes.
• The cream is optional; leave it out to keep the soup dairy-free, and check the sausage labels if you need it gluten-free. Check the stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

The Daring Gourmet 196 Flavors Jamie Oliver