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Creamy Fennel & Celeriac Soup with Smoky Shiitakes & Crispy Bacon

A comforting and delicious soup that blends the creamy texture of celeriac with the earthy flavors of fennel, smoky shiitakes, and crispy bacon, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil For sautéeing
  • 1 small onion, diced Adds flavor
  • 2 stalks fennel, chopped Save some fronds for garnish
  • 1 medium celeriac, peeled and diced Main ingredient for creaminess
  • 3 cups vegetable or chicken broth Choose based on preference
  • 1 cup heavy cream For richness
For Toppings
  • 1 cup shiitake mushrooms, sliced For sautéing until golden
  • 4 strips bacon, crumbled Fried until crispy
  • to taste Salt and pepper For seasoning
  • 1 squeeze lemon juice To brighten flavors

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and chopped fennel. Sauté for about 5-7 minutes, or until the onion is soft and fragrant.
  2. Add the diced celeriac to the pot and cook for another 5-7 minutes.
  3. Pour in the broth and let it simmer gently for about 20 minutes or until the celeriac is fully tender.
  4. Blend the mixture until smooth using an immersion blender or a traditional blender.
  5. Return the blended soup to a low heat, stir in the heavy cream, and season with salt, pepper, and lemon juice.
Cooking
  1. In a skillet, sauté the shiitake mushrooms until they’re golden brown and slightly crispy. Add a sprinkle of salt.
  2. Fry the bacon until crispy.
Serving
  1. Ladle the soup into bowls, top with the sautéed shiitakes and crumbled bacon, and garnish with fennel fronds.

Notes

Don’t panic if your soup seems thick; just add more broth or cream and blend again. This soup can be made ahead and stores well in the fridge for a few days.