Ingredients
Preparation
- Bring a pan of water to the boil with a pinch of salt and cook the cubes of celeriac in it until tender.
- Meanwhile, fry the bacon, onion and garlic in the butter.
- Add the carrot, leek and bay leaf and fry briefly.
- Drain the celeriac cubes and mash them with a masher. Add the stock, beer, and celeriac puree and simmer for about 25 minutes.
- Season with salt, pepper, nutmeg and the chopped celery.
- Meanwhile, preheat the oven to 190 degrees Celsius and bake the beer bread for 9 minutes until the crust is nice and crispy.
- Serve the soup with beer bread and butter. Enjoy!
