Celeriac, pancetta and hazelnut soup
- January 2015
- Serves 4
- Hands-on 30 min
A hearty winter soup recipe made with celeriac, pancetta and a crunchy hazelnut topping.
- 24.4g (9.2g saturated)
- 17.2g (5.5g sugars)
- 100g smoked pancetta, diced
- A knob of butter
- 1 onion
- 1 large celeriac (about 750g)
- 1 large floury potato (about 400g)
- 1 bay leaf
- 1 litre fresh chicken stock
- 25g hazelnuts
- Crème fraîche, to serve
- Extra-virgin olive oil, to serve
- Fresh chives, to serve
- Fry the pancetta in a large saucepan with the butter until golden and crisp. Remove two thirds with a slotted spoon onto kitchen paper and reserve. Finely chop the onion, add to the pan and fry for 5 minutes.
- Meanwhile, peel and chop the celeriac and 1 potato into even chunks. Add to the pan with the bay leaf and stock and season well. Simmer for 15 minutes or until the veg are tender.
- Meanwhile, toast the hazelnuts in a dry pan, then coarsely chop.
- Remove the bay leaf from the soup, then whizz with a hand blender until smooth. Taste and season, then serve topped with dollops of crème fraîche, the hazelnuts, reserved pancetta, a glug of extra-virgin olive oil and snipped fresh chives, if you like.
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