Celeriac Pancetta & Thyme Soup

Its appearance may be gnarly, but the soft white flesh of turnip-like celeriac is versatile, and perfect paired with salty pancetta

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  304

• Protein

  14g

• Carbs

  9g

• Fat

  24g

• Saturates

  13g

• Fibre

  7g

• Sugar

  6g

• Salt

  1.6g

Ingredients

• small splash olive oil, plus a drizzle to serve
• 100g sliced pancetta
• small knob butter
• 1 large onion, chopped
• 1 bay leaf
• large bunch thyme, leaves picked and set aside
• 1 celeriac, cut into chunks
• 850ml fresh chicken stock
• 100ml double cream

Directions

1. Heat the oil in a large pan. Sizzle the pancetta for about 3 mins on each side until crisp, then remove to a plate and set aside. Melt the butter in the same pan, add the onion, bay leaf and thyme stalks, and cook for 10 mins until just starting to turn golden. Add the celeriac and cook for 2 mins more.
2. Pour over the stock and simmer for 10 mins until the celeriac is soft. Stir in the cream and bring back to the boil. Fish out the bay and thyme stalks, then purée the soup until smooth. Stir through half the thyme leaves and ladle the soup into bowls. Serve topped with the crispy pancetta, the remaining thyme leaves and a drizzle of olive oil.

Categories: All Christmas, Vegetables