Name: Celeriac, pancetta & thyme soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: British
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

Home
Recipes
Celeriac, pancetta & thyme soup

Celeriac, pancetta & thyme soup

Good Food team

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.8 out of 5.61 ratingsRate

loading...

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

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Courgette & mushroom bread

A star rating of 4.4 out of 5.52 ratings

Pot-roast loin of pork with celeriac, shallots & pancetta

A star rating of 4.7 out of 5.29 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal304
fat24g
saturates13g
carbs9g
sugars6g
fibre7g
protein14g
salt1.6g

Method

step 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.
step 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.

Recipe from Good Food magazine, October 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.61 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now