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Bak'n Puffed Celeriac Soup Cup




Source of Recipe


Farmer John


List of Ingredients




1 lb. Farmer John® Bacon
2 Tbs. Butter
5 medium Shallots diced
1/8 tsp. Cayenne
2 1/2 cups Low Salt Chicken Broth
2 small Celeriac Knobs (Celery Root) peeled and diced
1 tsp. Fresh Basil minced
4 cups Cream
1 tsp. Salt
1/2 tsp. White Pepper
1 tsp. Unsalted Butter
1 lb. Puff Pastry
1 Egg
1 Tbs. Water


Recipe



1: Preheat oven to 450º F. Fry the bacon in a skillet until crisp. Drain on paper towels, let cool and crumble.
2: In a large stock pot over medium heat, melt 2 Tbs. butter. Add shallots and sweat for 5 minutes, do not allow to brown. Add cayenne, broth and celeriac. Cook for 15 minutes. Transfer to a blender and process until smooth in consistency.
3: Return soup to the stock pot and add the basil, cream, salt, pepper and 1 tsp. unsalted butter. Bring to a boil. Add bacon and mix well.
4: Allow soup to cool before finishing.
5: Divide into six 8 oz. ovenproof soup cups. Roll the puff dough to 1/4” thick. Cut into rounds slightly larger than the top of the soup cups. Combine the egg and water and whisk until light and fluffy. Paint the dough with the egg wash and cover each filled soup cup (egg wash side down) with a round of dough. Pull lightly on the sides forming a “drum”. Egg wash the top of each cup, being careful not to push down on the dough, and place in oven. Bake 10 to 15 minutes or until dough is golden brown. Do not open the oven door during the first minute or the dough will fall.


Serves 6.