1)  Peel the celeriac, leek and carrot. Chop the vegetables op roughly and rinse it all thoroughly under cold running tap water until all the sand is gone. Then transfer the vegetables and peeled garlic and onion to a blender (in batches if necessary).

2)  Pulse well until the vegetables are chopped up very finely.

3)  Pour the vegetable stock in a large pan and place it over high heat until boiling. Then add the blended vegetables and butter to the soup. Also season generously with pepper and salt. Boil the vegetables for a few minutes until soft.

4)  In the meantime pan fry or grill the bacon until crunchy crisp and chop it up.

5)  Then take the pan off the heat and blend or mix the celeriac soup well until it's extremely soft and velvety. Check the seasoning and add extra pepper or salt to taste. Scoop the celeriac soup into bowl. Garnish with the bacon and serve piping hot.