Creamy Celeriac Soup

Ingredients for  4  Servings

• For the Soup

• 75g

  Butter
• 1

  Onion, finely chopped
• 50g

  Streaky bacon, cut into small pieces (optional)
• 2

  Garlic cloves, finely chopped
• 1

  Leek, white only, finely chopped
• 1

  Stick celery, finely chopped
• 2

  Thyme sprigs, leaves picked
• 700g

  Celeriac, peeled and cut into small cubes
• 1 Ltr

  Vegetable stock
• 200ml

  Double cream
• -

  Salt and freshly ground black pepper
• For the Garnish (Optional)

• 4

  Rashers pancetta
• 25g

  Butter
• 1 tbsp

  Olive oil
• 50g

  Celeriac, peeled and finely julienned
• 1

  Slice white bread, cut into 1cm dice
• -

  Salt and freshly ground black pepper
• 2 tbsp

  Extra virgin olive oil
• 2 tbsp

  Double cream

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Blend the soup to a fine purée using a stick blender or a blender. Return to the heat in a pan. Add the cream and whisk in the remaining 50g of butter.
2. Season with salt and white pepper. Serve the hot soup in bowls, or keep it warm in the pan if making the garnish.
3. For the optional garnish, fry the pancetta until crisp then set aside. Return the frying pan to the heat, add half 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 crisp, 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.