Ingredients

For up to 6 servings:

• 1 celeriac root (~600g, peeled and chopped into medium chunks)
• 1 medium sized carrot (peeled and chopped)
• 1 medium sized potato (peeled and chopped)
• 150g smoked bacon lardons
• 2 garlic cloves (minced)
• Cooking sake (or dry white wine)
• neutral oil

Instructions

1. In a big pot add a teaspoon of neutral oil and the lardons, let them sweat out their fat.
2. Once they lost all of if get them out of the pan and strain the fat out of them, but do keep it on the side.
3. Add some of the bacon fat to the pot and stir-fry the celeriac root chunks until they start coloring.
4. Add the carrot and potato pieces, along with the garlic and stir-fry for a few minutes. Add back the lardon. If the pan is too dry, add some bacon fat back.
5. De-glaze the pot with some sake; as much as you see fit, don't go crazy with it as it can become too present in the final flavor profile.
6. Once the sake has evaporated, add enough hot water to cover the vegetables.
7. Cook on medium low heat, covered with a lid, until all the vegetables become very soft. Add back some water if necessary.
8. Blitz the soup with an immersion blender until super smooth.
9. Add salt and black pepper to taste.

This will keep in the fridge in an air-tight container for about 5 days.