Celeriac, bacon and thyme soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 279.8
  • Total Fat: 22.3 g
  • Cholesterol: 42.8 mg
  • Sodium: 1,340.3 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 10.6 g

View full nutritional breakdown of Celeriac, bacon and thyme soup calories by ingredient
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Awesome soup that is light enough for a summer dish but comforting enough for a cold night as well Awesome soup that is light enough for a summer dish but comforting enough for a cold night as well
Number of Servings: 4


    1 Tablespoon of Extra Virgin Olive Oil
    100g/4oz sliced bacon
    Small knob butter
    1 large onion, chopped
    1 bay leaf
    Large bunch thyme, leaves picked and set aside
    1 celeriac, cut into chunks
    850ml (30 fl oz) fresh chicken stock
    100ml (3 1/2 fl oz) half and half


The original recipe called for Pancetta and (as it was a British recipe) double cream. We used bacon instead of Pancetta (cheaper) and half and half instead of the double cream (healthier) and I don't think it affected the taste at all.


Heat the oil in a large pan. Sizzle the bacon for about 3 mins on each side until crisp, then remove to a plate and set aside. Melt the butter in the same pan, add the onion, bay leaf and thyme stalks, and cook for 10 mins until just starting to turn golden. Add the celeriac and cook for 2 mins more.

Pour over the stock and simmer for 10 mins until the celeriac is soft. Stir in the half and half and bring back to the boil. Fish out the bay and thyme stalks, then puree the soup until smooth. Stir through half the thyme leaves and ladle the soup into bowls. Serve topped with the crispy bacon and the remaining thyme leaves.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user GURKHADAVE.

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