Essence Celery Root Soup

• 2 slices thick cut bacon, finely chopped
• 1 medium onion, chopped
• 2 medium celery roots, peeled and cut into cubes
• 4-5 cups chicken stock, preferably homemade
• 1/2 cup milk
• 1/8-1/4 teaspoons cayenne pepper
• salt and fresh ground pepper to taste

1. In a dutch oven, saute the bacon over medium heat until crispy. Drain to a paper towel, reserving 1 tablespoon of rendered fat in the pan.
2. Saute the onion in the bacon fat until soft, ~10 minutes, being careful not to brown. Add celery root and 4 cups chicken stock. Let simmer until celery root is very tender.
3. Working in batches, puree the soup in a blender, using the milk to thin it enough to puree.
4. Add bacon back to soup. If soup is still too thick, thin it with more chicken stock. Season with cayenne pepper, salt and fresh ground pepper.

bacon, onion, celery roots, chicken stock, milk, cayenne pepper, salt

Taken from food52.com/recipes/14620-essence-celery-root-soup (may not work)