Lunch: Creamy Root Veggie Soup Recipe

Ingredients

4 Jones Dairy Farm Dry-Aged Bacon strips, chopped
1 large onion, chopped
3 garlic cloves, minced
1 large celery root, peeled and cubed (about 5 cups)
6 medium parsnips, peeled and cubed (about 4 cups)
6 cups chicken stock
1 bay leaf
1 cup heavy whipping cream
2 teaspoons minced fresh thyme
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
Additional minced fresh thyme

Instructions

In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
Add celery root, parsnips, stock and bay leaf. Bring to a boil. Reduce heat; cook, uncovered, 30-40 minutes or until vegetables are tender. Remove bay leaf.
Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pan. Stir in cream, 2 teaspoons thyme, salt, pepper and nutmeg; heat through. Top servings with bacon and additional thyme.

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