Chestnut and celery soup with bacon

Ingredients for 4 servings:

• 3 tbsp olive oil
• 1 m.-sized onion(s)
• 300 g celeriac
• 400 g chestnuts, pre-cooked
• 1 tbsp sugar
• 750 ml water
• Salt
• pepper
• 1 tsp vegetable broth, instant
• 8 slices of breakfast bacon
• 100 ml whipped cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and dice the onion. Peel the celery and chop into large pieces. Heat the oil in a large pot. Sauté the onion until translucent. Briefly saute the celery and chestnuts. Sprinkle 1 tablespoon of sugar over the onion and caramelize until golden yellow. Add 3/4 liter of water, bring to a boil, and stir in the broth. Cover and simmer for 25-30 minutes. Finely puree the soup with a hand blender. Whip the cream until semi-stiff and stir in all but 2 tablespoons. If the soup is too thick, add a little more water. Season the soup with salt and pepper. Dice the bacon and fry in a pan without fat on both sides. Drain on kitchen paper. Serve the soup with the bacon and the remaining cream.