Celeriac, pancetta & thyme soup

Celeriac, pancetta & thyme soup

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(15 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4
Its appearance may be gnarly, but the soft white flesh of turnip-like celeriac is versatile, and perfect paired with salty pancetta

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal304
  • fat24g
  • saturates13g
  • carbs9g
  • sugars6g
  • fibre7g
  • protein14g
  • salt1.6g
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Ingredients

  • small splash olive oil, plus a drizzle to serve

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g sliced pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • small knob butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 bay leaf
  • large bunch thyme, leaves picked and set aside

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 celeriac, cut into chunks

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 850ml fresh chicken stock
  • 100ml double cream

Method

  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.

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Comments (10)

tamarn500's picture
5

Delicious. First time that I have ever even cooked with celeriac and was pleasantly surprised. The addition of pancetta is gorgeous. Might try it with slightly less stock next time as I like my soups nice and thick but it was absolutely lovely. Will definitely make again.

lisagil's picture
5

I've made this several times now and it's lovely. I've used milk instead of cream. The whole family love it too. Great with homemade focaccia.

erington's picture
5

I've made this twice now and both times it's turned out really delicious, as with AT and Susieone I've added truffle oil. I used half fat crime fraiche as this is a good cream substitute for most recipes calling for cream.

susieone's picture
5

I love celeriac, so I made this for lunch today. The soup has a very pleasant flavour, but not insipid. I used part creme fraiche and cream, and as suggested by AT, I drizzled truffle oil to serve. I added seasoning too, of course! I will make this again.

sylvette's picture
5

Made this soup tonight for the 1st and I absolutely loved it! Really comforting. Will definitely make it again.

g_vt77's picture
5

Really lovely tasty soup. I drizzled truffle oil on top to make it extra special and added little pinch of sea salt and lots of freshly ground pepper. Such a treat on a cold winter's day.

janegoodfood's picture
4

Good soup

meganfmcneil's picture
4

Made this soup several times now and never changed any of the ingredients, its good enough as it is.

csteel1's picture
3

Not a huge fan. Ate it but won't bother making it again.

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