1 carrot (finely chopped)
1 small onion ( “ )
2 celery stalks ( “ )
1 leek
1 head celeriac
1 bag of spinach
2 pints of vegetable stock
Grated fresh horseradish (or is using from a jar 1 ½ teaspoon)
2 rashers of streaky bacon
¼ pint of double cream
Method;
- Sweat the carrot, onion, celery, leek and celeriac until soft
- Add vegetable stock and bring to the boil and then simmer gently for 20 minutes
- Whilst pot is simmering roast the grated horseradish and streaky bacon in oven, when crispy remove and allow to cool. Finely chop bacon.
- Add spinach to the pot and blitz well with a hand blender
- Add cream and season with cracked black pepper to taste
- Serve into bowls and top with the horseradish and bacon
