Ingredients
4 bacon strips, chopped1 large onion, chopped3 garlic cloves, minced1 large celery root, peeled and cubed (about 5 cups)6 medium parsnips, peeled and cubed (about 4 cups)6 cups chicken stock1 bay leaf1 cup heavy whipping cream2 teaspoons minced fresh thyme1 teaspoon salt1/4 teaspoon white pepper1/4 teaspoon ground nutmegAdditional minced fresh thyme
Preparation
In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
Add celery root, parsnips, stock and bay leaf. Bring to a boil. Reduce heat; cook, uncovered, 30-40 minutes or until vegetables are tender. Remove bay leaf.
Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pan. Stir in cream, 2 teaspoons thyme, salt, pepper and nutmeg; heat through. Top servings with bacon and additional thyme.
