CELERIAC, PANCETTA & THYME SOUP
Its appearance may be gnarly, but the soft white flesh of turnip-like celeriac is versatile, and perfect paired with salty pancetta
Provided by Good Food team
Categories Lunch, Main course
Time 40m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 304 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 1.6 milligram of sodium
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