WHAT YOU DO
Step 1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sauté until softened, then add the diced celeriac and apples. Cook for five to seven minutes until they start to soften.
Step 2. Add the broth and milk, then bring the mixture to a simmer. Let it cook for about 20 minutes or until the celeriac and apples are tender. Using a blender, purée the soup until smooth and creamy. Season the soup with salt and pepper to taste. Adjust the consistency by adding more broth or milk if needed.
Step 3. In a separate pan, crisp the diced smoked Alsace bacon over medium heat.
Step 4. Serve the soup in bowls, garnished with crispy smoked Alsace bacon, toasted chestnuts and warm Guinness bread.
Recipe by Gareth Naughton of Neighbourhood in Naas
