Root Vegetable Cream Soup with Bacon

On chilly nights, we fill the pot with parsnips and celery root for a smooth, creamy soup. Garlic, bacon and fresh thyme make it even better.

4 strips bacon, chopped
1 large onion, chopped
3 cloves garlic, minced
1 large celery root, peeled and cubed (~ 5 cups)
6 medium parsnips, peeled and cubed (~ 4 cups)
6 cups chicken stock
1 bay leaf
1 cup heavy whipping cream
2 tsp. fresh thyme, minced
1 tsp. sea salt
¼ tsp. white pepper, freshly ground
¼ tsp. ground nutmeg

Garnish:
minced fresh thyme

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.

Using an immersion blender, puree soup. Or cool slightly and purée in batches in a blender; return to pan. Stir in cream, 2 tsp. thyme, sea salt, pepper and nutmeg; heat through. Top servings with bacon and additional thyme.

Makes 8 servings.