Celeriac, pancetta & thyme soup

Celeriac, pancetta & thyme soup

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(10 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

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

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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.

Recipe from Good Food magazine, October 2012

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Comments

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tamarn500's picture
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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
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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
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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
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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
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Made this soup tonight for the 1st and I absolutely loved it! Really comforting. Will definitely make it again.

g_vt77's picture
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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
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Good soup

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

csteel1's picture
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Not a huge fan. Ate it but won't bother making it again.

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