courtesy of Shanna

Ingredients
4 thick slices of bacon, chopped
2 tbsp butter
3 med-large leeks, white and light green parts only rinsed well and sliced thin
4 large garlic cloves, sliced thin
1 large celery root, peeled and cubed into 1’ pieces
1 large stalk of broccoli, stems and crown chopped into 1” pieces
1 head of romanesco, chopped into 1” pieces
4 cups organic vegetable or chicken stock
Freshly ground pepper (either black or white pepper)
Smoked sea salt

Method

1. Cook the bacon in a large heavy pot such as a Dutch oven, until crispy. Remove the bacon but don’t drain the grease.
2. Add the butter and stir until melted then add the leeks and sauté over medium heat until wilted, about 5-6 min.
3. Add the garlic and stir until fragrant, about 30 seconds.
4. Add the rest of the veggies and the stock and bring to a boil, lower the heat and simmer until the celery root is fork tender, about 25 min.
5. Puree the soup in batches using a blender, or all at once using an immersion blender. Make sure it is all blended well.
6. Season with pepper and smoked sea salt. If the soup is too thick add more stock.
7. Serve hot with bacon crumbled on top.