Celeriac, pancetta & thyme soup

1 of 5-a-day 30-60 minutes 4 servings 400 kcal or less autumn kitchen autumnal dinner party fibre five a day high fibre homemade mains make ahead seasonal september turnip winter warmer

N/A

Source

Ingredients

small splash 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

Method

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.