Name: Celery-Root Soup with Bacon and Green Apple
Cook time: 30 min
Total time: 1 1/4 hr
Yield: Makes 4 servings
Ingredients: 3 medium leeks (3/4 lb), white and pale green parts only; 3 bacon slices (2 oz); 1 tablespoon olive oil; 1 1/2 lb celery root, peeled with a knife and cut into 1/2-inch pieces; 3 cups water; 1 3/4 cups reduced-sodium chicken broth; 1 Granny Smith apple; 3/4 celery rib, very thinly sliced on a long diagonal (1/2 cup); 1/3 cup inner celery leaves; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup half-and-half; Special equipment: an adjustable-blade slicer

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Celery-Root Soup with Bacon and Green AppleMikkel Vang

Silky smooth and with a crunchy topping, this seductive soup packs a range of flavors — earthy, smoky, and tart-sweet. If you decide to omit the bacon, substitute 1 tablespoon butter when you cook your vegetables.

Cooks' note:

Soup, without half-and-half, can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderately low heat, then add half-and-half and cook until heated through. Cool bacon completely, then chill, wrapped in paper towels in a sealed plastic bag. Recrisp in a preheated 300°F oven 6 to 8 minutes, or wrap in a paper towel and recrisp in a microwave 30 seconds to 1 minute. Prepare apple-celery mixture while reheating soup and recrisping bacon.

Recipe notes

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