Celeriac, thyme soup topped with pancetta
Prep:
10 mins
Cook:
40 mins
Rustic in appearance and deliciously creamy.
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
Heat the oil in a large pan.
Fry the pancetta on each side until crisp, then remove to a plate and set aside.
Using the same pan, melt the butter, add the onion, bay leaf and thyme stalks, and cook for 10 minutes until the onion just starts to golden.
Add the celeriac and cook for 2 minutes more.
Pour in the stock and simmer for 10 minutes until the celeriac is soft.
Stir in the cream and bring back to the boil.
Remove the bay and thyme stalks, then blitz the soup until smooth.
Stir through half the thyme leaves and serve topped with the crispy pancetta and a drizzle of olive oil.
Serves
4
Preparation Time
10 minutes
Cooking Time
40 minutes
Main ingredients
Dairy, Pork, Vegetables, Stock/Broth
Recipe Type
Soups
Level of Difficulty
Easy
