Celery Root-Potato Soup with Frizzled Leeks & Bacon.

 

It was a hell of a weekend up here in New York City.

Like much of the East Coast, we were greeted with winter storm #Jonas, and got a near record-breaking 26.8″ of fluffy white powder.

A travel ban went into effect at 2:30 p.m. on Saturday, and subways shut down at 4:00 p.m.

We made the very most of it by doing what any grown adult would do:

Acting like children.

Don't worry, Mom and Dad! The travel ban means no cars!
Don’t worry, Mom and Dad! The travel ban means no cars!

And drinking a lot of wine.

It appears I'm The Emperor.
It appears I’m The Emperor.

And venturing to Central Park late at night, when we weren’t supposed to and probably could have gotten arrested.

Again, no cars! Hooray no cars!
Again, no cars! Hooray no cars!

The following day, we geared up and set out for a magically snowy run in Central Park, stopping to take photos along the way.

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The roads were somewhat clear, but my Kinvaras don’t offer the best traction when it comes to snow, so my 5.5 mile run was exceedingly difficult.

Prior to the storm, I made a huge batch of soup, which came in extremely handy throughout the weekend and even more so post-snow run.

I probably should have posted this recipe prior to the storm.

But there was simply too much childhood behavior happening on the Upper East Side.

#priorities

Celery Root-Potato Soup with Frizzled Leeks & Bacon
Serves 4-6

Ingredients:
4 thick slices applewood-smoked bacon, cut into lardons
extra-virgin olive oil
1 small yellow onion, diced
3 garlic cloves, minced
2 med. russet potatoes, peeled and cubed
1 lg. celery root, peeled and cubed
kosher salt
black pepper, freshly ground
1 leek, green parts removed, cleaned and thinly-sliced
4 cups chicken stock

Procedure:
1. Heat large soup pot to medium heat; add bacon; cook until crispy; remove and reserve; drain fat leaving 1 Tbsp.; add 1 Tbsp. extra-virgin olive oil, onion and garlic; season with salt and pepper; cook until tender, about 5-7 minutes; add potatoes and celery root; season; cook until tender, about 15 minutes; cover with stock; bring to boil; reduce to simmer; let cook for 15 more minutes; puree with immersion blender; season to taste; reserve.
2. In med. saucepan, bring 1 Tbsp. olive oil to medium-high heat; add leeks; sauté until golden brown and crispy; season with salt and pepper; remove from pan; reserve.
3. Ladle soup into bowls; top with crispy bacon and leeks; serve immediately.

Perfect for those magical #snowdays.
Perfect for those magical #snowdays.