Five-root soup with bacon from River Cottage Every Day (page 272) by Hugh Fearnley-Whittingstall

  • unsmoked streaky bacon
  • celeriac
  • Show all ingredients...

  • EYB Comments

    Can substitute olive oil for rapeseed oil, pancetta for unsmoked streaky bacon, and chicken stock for vegetable stock. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Parsley and walnut pesto

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for rapeseed oil, pancetta for unsmoked streaky bacon, and chicken stock for vegetable stock. See recipe for variations.

  • ksg518 on November 16, 2020

    Very nice soup. I used pancetta. I also used turnips instead of the rutabaga and when I realized I didn't have any celery root, I added some extra turnips and potatoes. This is a nice way to use up bits of root vegetables you may have since it calls for a cup of each cut into small cubes.

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