Creamy Celeriac & Sprout Soup with Bacon
by Hugh Fearnley-Whittingstall
Ingredients
30g butter, 1-2 tablespoons sunflower, rapeseed or olive oil, 1 medium chopped onion, 500g celeriac - peeled and cubed, 700ml vegetable stock, 200g Brussels sprouts, trimmed and sliced, 4 -6 rashers of bacon or pancetta, 100ml double cream or milk, s and p
We enjoyed superb extremely fresh salads and vegetables last year in our weekly box. The box contained a good and varied selection and it is so good to know that it was picked that morning.
— Gillian Pugh
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