Cream Of Celeriac Soup With Crispy Pancetta And Croûtons Recipes

Steps:

• For the soup.
• heat a wide, deep sauté pan or large saucepan until medium hot,.
• add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften.
• Add the garlic, leek, celery and thyme sprigs and fry for another minute; then add the chopped celeriac.
• Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender.
• Place into a food blender, in batches if necessary, and blend to a fine purée. Return to the heat in a clean pan.
• Add the cream and whisk in the remaining 50g/2oz of butter. Season with salt and white pepper.
• For the garnish.
• preheat the oven to 200C/400F/Gas 6.
• Place the pancetta onto a flat baking tray and cover with a second tray of the same size.
• Place in the oven and cook for 10 minutes until browned and cooked through.
• Remove from the oven and cool for five minutes until crispy.
• Heat a frying pan until hot, add half of 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 crispy, 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, and top with coriander cress.

Steps:

• In a large saucepan, melt butter over low hear; cook leeks, covered in this for 5 minutes.
• Add celeriac and cook, covered for 5 minutes.
• Stir in stock and bring to a boil.
• Reduce heat to low; cook, covered for about 35 minutes, or until celeriac is very tender.
• Transfer to a blender or food processor and puree in batches.
• Pass through a food mill or sieve for an even smoother soup.
• Return to saucepan, stir in cream and maple syrup.
• Season to taste with salt and pepper.
• Gently heat through.
• Serve in warmed soup bowls.
• Garnish with chives or spring onions.

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.