Cream of celery soup

Ingredients:

• 6 slices bacon, cut into 4 pieces
• 2 tbsp (30 g) butter
• 3 cups chopped celery stalks
• 3 cups peeled and chopped celery root
• 1 shallot, chopped
• 2 teaspoons fresh thyme
• 0.5 tsp celery seeds
• 3/4 cup light cream
• 2 cups fresh parsley
• 2 tablespoons fresh tarragon
• 1 teaspoon freshly squeezed lemon juice

Preparation:

1. In a large skillet over medium heat, cook the bacon until crisp, about 8 minutes. Drain on paper towels.
2. Place a large saucepan over medium heat and add 1 tablespoon of bacon grease; stir in the butter. When the butter has melted, add the celery stalk and root, and shallot. Cook, stirring, until the shallot begins to soften, about 5 minutes. Add the thyme, celery seeds, 1 teaspoon of salt, and a few grinds of black pepper; stir. Add 6 cups of water and the cream; bring to a simmer and cook until the vegetables are tender, about 20 minutes.
3. Next, pour the soup into a blender in batches and blend until smooth, adding a little parsley and tarragon to each batch (or puree in the pan with an immersion blender). Pour the soup back into the pan and bring to a boil; thin with water if necessary. Sprinkle with lemon juice, salt, and pepper. Top each batch with crispy bacon.