This is deliciously creamy soup makes a special beginning to a holiday feast. Serve this flavorful soup with a white truffle oil, homemade croutons, bacon – or, for special occasions, with a spoonful of caviar.
- 4 bacon slices
- 4 Tbs. (1/2 stick) unsalted butter
- 1 yellow onion, chopped
- celery chopped
- 1 lb.potatoes, peeled and cubed
- 2-3 celery stalks, chopped
- 3 garlic cloves, chopped
- 6 cups vegetable or chicken stock
- 1/4 cup heavy cream
- salt and freshly ground white pepper, to taste
- white truffle oil for serving
- homemade croutons for serving
Homemade croutons are simple to prepare: Toss small cubes of day-old bread with a little extra-virgin olive oil, salt and freshly ground pepper. Arrange them on a baking sheet in a single layer and bake in a 300°F oven until golden and crisp, 15 to 20 minutes. Set aside.
Heat a cast-iron fry pan over medium-high heat. Arrange the bacon in the pan and cook, turning once, until crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.
In a large saucepan over medium heat, melt the butter. Add the onion and garlic and sauté until nearly translucent, about 2 minutes. Add the broth, celery and potatoes, increase the heat to medium-high and bring to a boil.
Reduce the heat to medium-low and simmer until the potatoes are tender, 12 to 20 minutes. Stir in the cream. Working in batches, puree the soup in a food processor until smooth. Season with salt and pepper.
Ladle the soup into warmed bowls, drizzle each serving with a few drops of truffle oil and garnish with the bacon and croutons. Serve immediately.