Celeriac, thyme soup topped with pancetta

Prep: 10 mins
Cook: 40 mins
Celeriac, thyme soup topped with pancetta
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.


Preparation Time
10 minutes

Cooking Time
40 minutes

Main ingredients
Dairy, Pork, Vegetables, Stock/Broth

Recipe Type

Level of Difficulty


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