1 large potato, peeled and chopped
1 onion, chopped
500 ml chicken stock
500 ml water
200 g smoked bacon rashers, chopped
150 ml Avonmore cooking cream
100 ml milk
2 tbsp chived, finely chopped
1 Combine the celeriac, potato, onion, stock and water in a large saucepan over a medium heat. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes until the vegetables are tender.
2 Cook the chopped rashers in a frying pan over a medium-high heat for 3-5 minutes until browned and crisp. Drain on kitchen paper.
3 Purée the soup. Stir in the Avonmore Cooking Cream and milk and heat through.
4 Season the soup with salt and pepper. Ladle into serving bowls and serve with a sprinkling of chives, cooked bacon and a drizzle of extra-virgin olive oil.