Celeriac, pancetta & thyme soup
Celeriac, pancetta & thyme soup might be a good recipe to expand your soup collection. This gluten free and primal recipe serves 4 and costs $3.09 per serving. One portion of this dish contains approximately 12g of protein, 27g of fat, and a total of 391 calories. This recipe is liked by 286 foodies and cooks. A mixture of chicken stock, double cream, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for Autumn. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes roughly 40 minutes. With a spoonacular score of 59%, this dish is pretty good. Similar recipes include Celeriac Soup with Thyme, Puree of Celeriac Soup with Glazed Celeriac and Curried Apple, and Dinner Tonight: Spaghetti with Thyme-Chile Celeriac Puree.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
small 1 tablespoon 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
Equipment:
frying pan
bowl
ladle
Cooking instruction summary:
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 pure 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.
Step by step:
1. 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.
2. Add the celeriac and cook for 2 mins more.
3. 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 pure the soup until smooth. Stir through half the thyme leaves and ladle the soup into bowls.
4. Serve topped with the crispy pancetta, the remaining thyme leaves and a drizzle of olive oil.
Nutrition Information:
covered percent of daily need
