Celeriac, pancetta & thyme soup

Contains pork – recipe is for non-Muslims only
Its appearance may be gnarly, but the soft white flesh of turnip-like celeriac is versatile, and perfect paired with salty pancetta

Prep:10 mins
Cook:30 mins

Serves 4
Easy

Nutrition per serving

kcal 304
fat 24g
saturates 13g
carbs 9g
sugars 6g
fibre 7g
protein 14g
salt 1.6g

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

Method

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.