GUINNESS WHOLEGRAIN BREAD
Guinness Wholegrain Bread with Celeriac and Smoked Bacon Soup
Serves 6
50g (2oz) unsalted butter
2 medium onion peeled and sliced
1 bulb celeriac peeled and cut into 2cm dice.
50g (2oz) smoked bacon
1 bay leaf.
2 litres vegetable stock
Salt and pepper
4 tablespoons whipping cream, lightly whipped
2 tablespoons chopped parsley
In a large pot, melt the butter over a medium heat and sweat the onions until they are starting to colour. Add the bacon and fry until golden. Add the celeriac, bay leaf, stock and salt. Bring to the boil and then turn the heat down and simmer for 30 minutes. Pour the soup into a blender to puree and season to taste. Ladle into warm bowls and garnish with a swirl of slightly whipped cream and chopped parsley. Serve with thick slices of Guinness Wholegrain bread.
