Ingredients

1/2 stick butter
1 celeriac (peeled & chunky diced)
1 leek (sliced)
1 onion (sliced)
2 cloves garlic (peeled & sliced)
1 sprig of thyme
1 potato (roughly chopped)
5.6 oz Tommy Moloney’s Smoked Bacon (diced)
5 cups chicken stock
3/4 cup double cream
Freshly ground white pepper
Salt

Method

Melt butter in a large saucepan & gently cook the celeriac, onion, leek, garlic & thyme & cover the saucepan.

Add the Tommy Moloney’s Smoked Bacon & potato, stir & continue cooking for another 5-7 minutes until all ingredients begin to soften.

Next add the chicken stock & simmer for 30-35 minutes.

Add the cream & blend in a food processor until smooth.

Pass through a fine sieve & season to taste. Serve in warmed bowls with warm Odlums scones.