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Method

  1. Heat the oil in a pan and fry the onion.
  2. Add the bacon and cook for 3-4 minutes.
  3. Add the kumara, celery, chicken stock and celery seeds. Simmer until tender.
  4. Puree in a processor or blender. Reheat and serve.

Celery and Bacon Soup

Clock
Preparation: 5-10 mins
Cooking: 15-30 mins
Serves: 4-6

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Ingredients

  • 1 tablespoon oil
  • 1 large onion, chopped
  • 4 rashers bacon, chopped
  • 1 medium kumara, peeled and chopped
  • 500 grams celery, sliced
  • 1 litre chicken stock
  • 1/2 teaspoon whole celery seeds

This recipe is from Pip Duncan's "All Seasons, All Reasons" cookbook.

View all recipes that use the Bacon cut
View all recipes that use the Panfry (Trim Pork) method

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