Celeriac, Pancetta & Thyme Soup
This creamy celeriac soup is a comforting and flavorful dish that is perfect for a cozy night in. The combination of earthy celeriac, fragrant thyme, and crispy pancetta creates a delicious harmony of flavors. With a velvety texture and a touch of richness from the cream, this soup is sure to warm you up from the inside out. Serve it with a drizzle of olive oil for an extra layer of decadence.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 304 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 1.6 milligram of sodium
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