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Celeriac, pancetta & thyme soup

Celeriac, pancetta & thyme soup

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A star rating of 4.8 out of 5.43 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal304
fat24g
saturates13g
carbs9g
sugars6g
fibre7g
protein14g
salt1.6g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, October 2012

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A star rating of 4.8 out of 5.43 ratings
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