Celery Soup with Bacon Croutons

Celery Soup With Bacon Croutons

Ingredients:

6 tablespoons unsalted butter

3 medium leeks, halved and thinly sliced

2 medium onions, finely chopped

3 large garlic cloves, thinly sliced

Kosher salt and freshly ground pepper

12 large celery ribs (2 lbs.) trimmed and

   thinly sliced

4 ounces bacon, finely diced 

Three 1/2" thick slices country bread,

   cut into 1/2" dice

1/2 cup creme fraiche or sour cream

Lemon olive oil, for drizzling

*

Directions:

In a large saucepan, melt 4 tablespoons of the butter.  Add the leeks, onions, garlic and a generous pinch of salt and pepper and cook over moderately high heat, stirring until softened but not browed, about 12 minutes.  Add the celery and cook, stirring until just starting to soften, about 3 minutes.  Add 8 cups of water and bring to a boil, then reduce the heat to moderate.  Simmer, stirring occasionally, until the vegetables are very tender, 35 to 40 minutes.

*

Meanwhile in a large skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp, 8 minutes.  Using a slotted spoon, transfer the bacon to half of a paper towel-lined baking sheet to drain.  Melt the remaining 2 tablespoons of butter in the bacon fat.  Add the bread and cook over moderately high heat, stirring, until browned and crisp, 8 minutes.  Transfer to the other side of the prepared baking sheet; season with salt and pepper.

*

Working in batches, puree the soup in a blender until smooth.  Return the soup to the saucepan, whisk in the creme fraiche and season with salt and pepper.  Serve hot topped with the bacon croutons and a drizzle of lemon olive oil.

Serve with citrusy, medium bodied Chardonnay or a Chablis