Creamy Leek & Celery-Root Soup with Bacon

• 3 medium leeks, white and pale green parts only
• 3 bacon slices
• 1 tablespoon olive oil
• 1 1/2 lb celery root, peeled with a knife and cut into 1/2-inch pieces
• 2-3 cups reduced-sodium chicken broth
• 1 apple
• 3/4 celery rib, very thinly sliced on a long diagonal (1/2 cup)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup half-and-half
• 4 Tbsp Fresh Dill

Directions:

Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of cold water, agitating them, then lift out onto paper towels and pat dry.

Cook bacon in a 4-quart heavy pot over moderate heat, turning occasionally, until crisp, 6 to 8 minutes. Transfer to paper towels.

Pour off all but 2 teaspoons fat from pot, then add oil and cook leeks over moderate heat, stirring occasionally, until softened, about 6 minutes. Add celery root and cook, stirring, 2 minutes. Add 1/2 apple cut into cubes (that you have peeled). Add broth and bring to a boil, then reduce heat and simmer, uncovered, until celery root is very tender, 35 to 40 minutes.

While soup simmers, thinly slice apple lengthwise into 1/8-inch-thick slices with slicer.

Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to cleaned pot. (If soup is too thick, thin with 1/2 to 3/4 cup water.) Stir in salt, pepper, dill and half-and-half and cook over moderately low heat, stirring occasionally, until warm. Season with salt, then divide among 4 bowls and top with apple-dill mixture and coarsely crumbled bacon.

Serve with toasted crustini’s, small kale salad with apples and oil/baco noir dressing.  Enjoy!!