Cream of Celeriac Soup With Crispy Pancetta and Croûtons

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the soup.
  • heat a wide, deep sauté pan or large saucepan until medium hot,.
  • add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften.
  • Add the garlic, leek, celery and thyme sprigs and fry for another minute; then add the chopped celeriac.
  • Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender.
  • Place into a food blender, in batches if necessary, and blend to a fine purée. Return to the heat in a clean pan.
  • Add the cream and whisk in the remaining 50g/2oz of butter. Season with salt and white pepper.
  • For the garnish.
  • preheat the oven to 200C/400F/Gas 6.
  • Place the pancetta onto a flat baking tray and cover with a second tray of the same size.
  • Place in the oven and cook for 10 minutes until browned and cooked through.
  • Remove from the oven and cool for five minutes until crispy.
  • Heat a frying pan until hot, add half of the butter and the olive oil and heat until foaming.
  • Add the celeriac and stir fry for 1-2 minutes, or until just softened, then remove from the pan and drain on kitchen paper.
  • Add the rest of the butter and the bread to the pan and cook until golden-brown and crispy, tossing to cook on each side.
  • Drain on a plate lined with kitchen paper and season with salt and freshly ground black pepper.
  • To serve.
  • pile the julienned celeriac into the centre of each of four soup plates.
  • Ladle the soup around.
  • Crumble the crispy bacon over the top and then scatter over the croutons.
  • Finish with swirls of extra virgin olive oil and cream, and top with coriander cress.
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