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
Being part of Cropshare has changed my cooking habits. I eat seasonally, according to nature, the way humans have eaten for millennia, it supports health. I create less waste, go to the supermarket less, and I am creative in the kitchen!
— Lotta
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