1 box of The Vegetarian Butcher Smoked Bacon Strips
30 g butter
300 g celeriac, peeled and finely chopped
1 small onion (60 g), chopped
a pinch of garlic powder
500 ml water
150 ml milk
10 g vegetarian stock or gravy powder
20 g celery leaves, finely chopped
salt & pepper
Heat the butter in a deep soup pan and fry off the celery, onion and garlic powder until tender. Next add the water, milk and Stock powder and boil everything well for ten minutes until soft and puree the soup in a blender or with a handheld mixer until smooth. Add the celery leaves to the soup and season with salt and pepper to taste.
Heat the oil in a frying pan and fry the Smoked Bacon Strips until crispy. Divide the soup over 4 bowls and finish each bowl off with a sprinkle of Smoked Bacon Strips. Serve with a cheese biscuit or bread with herb butter.