Creamy Celeriac Soup

For the soup

• 75g butter
• 1 onion, finely chopped
• 100g smoked bacon lardons (or diced streaky bacon)
• 1-2 garlic cloves, finely chopped
• 1 leek, sliced and well washed
• 1 celery stick, finely chopped
• A few sprigs of fresh thyme (or 1 tsp dried)
• 1 medium celeriac (about 600–700g), peeled and diced
• 750ml vegetable or chicken stock
• 150ml double cream
• Salt
• White pepper

Optional garnish

• 100g pancetta
• 1 tbsp olive oil
• 25g butter
• A small handful of celeriac, cut into fine matchsticks
• 1–2 slices of bread, cut into small cubes
• Handful of chives
• Freshly ground black pepper
• Extra virgin olive oil, to finish
• Extra cream, to drizzle

Method

Set a large saucepan or deep frying pan over a medium heat. Add around a third of the butter and let it melt, then tip in the onion and bacon. Cook gently for a couple of minutes until softened but not coloured.
Stir in the garlic, leek, celery and thyme, cooking briefly until fragrant. Add the chopped celeriac, then pour over the stock. Bring to a boil, lower to a gentle simmer and cook for 10–15 minutes, until the celeriac is tender.
Remove the thyme sprigs, then blend the soup until completely smooth using a stick blender or jug blender. Return it to the pan over a low heat, stir in the cream and gradually whisk in the remaining butter until glossy and rich.
Season to taste with salt and white pepper. Keep warm while you prepare the garnish, or serve straight away.

Optional garnish

Cook the pancetta in a dry frying pan until crisp, then set aside. In the same pan, heat half the butter with the olive oil until bubbling. Add the julienned celeriac and fry quickly for 1–2 minutes, just until lightly softened. Remove and drain on kitchen paper.
Add the remaining butter to the pan, followed by the bread. Fry until golden and crunchy, turning to colour evenly. Drain and season with salt and black pepper.
To serve, spoon the soup into bowls. Top with the fried celeriac, crumble over the crispy pancetta and scatter with croutons and chives. Finish with a drizzle of extra virgin olive oil and a swirl of cream.