Velvety Celeriac Soup with Pancetta Crisps and Herbed Croutons
Immerse yourself in the robust flavors of a comforting winter soup where creamy celeriac meets the subtle smokiness of pancetta, underscored by a medley of aromatic vegetables. This elevated soup, enhanced with fresh herbs and accompanied by homemade croutons, offers a luxurious and heartwarming meal that showcases the versatility of celeriac—a humble root vegetable with a unique taste profile.
4
Servings
N/A
Calories
21
Ingredients
Ingredients
Butter
3 ounces
Onion
1 (finely diced)
Streaky bacon
2 ounces (finely diced)
Garlic cloves
2 (finely diced)
Leek
1 (white only, finely diced)
Celery
1 stick (finely diced)
Fresh thyme
2 sprigs (leaves only)
Celeriac
1 (peeled and cut into small dice)
Chicken stock
1 liter
Double cream
7 fluid ounces
Salt
to taste
White pepper
to taste
Pancetta
4 slices
Butter
1 ounce
Olive oil
1 tablespoon
Celeriac
2 ounces (peeled and finely julienned)
White bread cubes
as needed (cubed)
Black pepper
to taste
Extra virgin olive oil
2 tablespoons
Double cream
2 tablespoons
Fresh coriander leaves
2 tablespoons
Instructions
1
Prepare the Soup Base: In a wide, deep sauté pan or large saucepan, heat over medium until warmed. Melt 1 ounce of butter and add the finely diced onion and bacon. Sauté for 2-3 minutes until the onion is translucent and the bacon has released its fat.
2
Add Aromatics: Incorporate the garlic, leek, celery, and thyme leaves. Continue frying for an additional minute until aromatic, then add the diced celeriac.
3
Cook the Celeriac: Pour in the chicken stock and bring the mixture to a boil. Lower the heat to a simmer and cook for 10-15 minutes or until the celeriac is fork-tender.
4
Puree the Soup: Transfer the mixture to a blender in batches, if necessary, to avoid overfilling. Blend until a smooth purée is achieved. Return the purée to a clean pan.
5
Finish the Soup: Stir in the double cream and remaining 2 ounces of butter, whisking until well incorporated. Season the soup with salt and white pepper to taste. Keep warm.
6
Prepare the Garnish: Preheat the oven to 200°C (400°F/Gas 6). Lay the pancetta slices on a baking tray and cover with another tray to ensure flatness. Bake for 10 minutes or until golden and crispy. Let cool for 5 minutes until they reach maximum crunchiness.
7
Fry Celeriac and Croutons: In a frying pan over medium heat, melt half of the butter with a tablespoon of olive oil. Add the julienned celeriac and fry for 1-2 minutes until slightly softened. Remove and drain on kitchen paper.
8
Using the same pan, melt the remaining butter. Add in the bread cubes, toasting them on all sides until golden and crispy. Drain the croutons on kitchen paper and season with salt and freshly ground black pepper.
9
Assemble and Serve: Place a small pile of the julienned celeriac in the center of each soup bowl. Ladle the hot soup around it. Scatter the crumbled crispy pancetta on top, followed by a handful of croutons.
10
Finishing Touches: Drizzle a swirl of extra virgin olive oil and a splash of cream over each bowl. Garnish with fresh coriander leaves for a pop of color and a hint of freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary vegetable in this Velvety Celeriac Soup?
The primary vegetable is celeriac, a humble root vegetable known for its unique and robust flavor profile.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What ingredients are used for the soup base?
The base is made with butter, finely diced onion, and streaky bacon.
Which aromatics are included in the recipe?
The soup features garlic, leek, celery, and fresh thyme leaves as its main aromatic components.
How long should I cook the celeriac in the chicken stock?
The celeriac should be simmered for 10 to 15 minutes or until it is fork-tender.
What type of stock is used for the liquid base?
The recipe calls for 1 liter of chicken stock.
How is the smooth texture of the soup achieved?
The soup is achieved by transferring the cooked mixture to a blender and blending until a smooth puree is formed.
What finishing ingredients make the soup creamy?
Double cream and butter are whisked into the puree to give it a velvety finish.
How do I prepare the pancetta crisps?
Lay pancetta slices on a baking tray, cover with another tray to keep them flat, and bake at 200°C for 10 minutes.
What temperature should the oven be for the pancetta?
The oven should be preheated to 200°C (400°F or Gas Mark 6).
How are the croutons prepared?
White bread cubes are toasted in butter in a frying pan until they are golden and crispy on all sides.
What is julienned celeriac and how is it used here?
Julienned celeriac consists of thin, matchstick-sized strips that are fried in butter and oil to serve as a texture-adding garnish in the center of the bowl.
Can I substitute the streaky bacon in the base?
While the bacon provides smokiness, you can omit it or use a vegetarian alternative if you are modifying the recipe.
What seasonings are recommended for the final soup?
The recipe suggests seasoning with salt and white pepper to maintain the clean, pale look of the soup.
What are the final garnishes for assembly?
The soup is topped with fried julienned celeriac, crumbled pancetta, herbed croutons, a drizzle of olive oil, cream, and fresh coriander.
Why is white pepper used instead of black pepper in the soup?
White pepper is typically used in light-colored soups like celeriac to provide heat without creating dark specks in the smooth liquid.
How do I ensure the pancetta is as crunchy as possible?
Allow the baked pancetta to cool for 5 minutes after removing it from the oven to let it reach maximum crispness.
What type of bread is best for the croutons?
The recipe calls for white bread cubes to be toasted until golden.
Can I use single cream instead of double cream?
You can, but the soup will be less rich and velvety than the version made with double cream.
How much butter is used in total throughout the recipe?
The recipe uses 4 ounces of butter in total: 1 ounce for the base, 2 ounces for finishing the soup, and 1 ounce for frying the garnish.
Is fresh coriander necessary for this soup?
It is used as a final garnish to add a pop of color and a hint of freshness to the dish.
What should I do if the blender is too full?
The instructions recommend blending the soup in batches to avoid overfilling and ensuring a safe, smooth process.
Should I use the green part of the leek?
No, the recipe specifies using only the white part of the leek, finely diced.
Can I make this soup in advance?
Yes, you can prepare the soup base and puree in advance, but it is best to prepare the pancetta and croutons fresh for the best texture.
How do I prepare the garlic for this recipe?
Two garlic cloves should be finely diced before being added to the aromatics.
What does the olive oil add to the final dish?
Extra virgin olive oil is drizzled on top at the end to provide a rich, fruity finish and aesthetic appeal.
How do I prevent the onion from browning in the first step?
Sauté the onion and bacon over medium heat for only 2-3 minutes until the onion is translucent.
What is the total amount of celeriac needed?
You need one whole celeriac for the main soup body and an additional 2 ounces for the julienned garnish.
Is this a winter or summer soup?
It is described as a comforting winter soup, perfect for showcasing seasonal root vegetables.
What tools are needed for the garnishes?
You will need a baking tray for the pancetta, a frying pan for the croutons and celeriac, and kitchen paper for draining.