Celeriac, pancetta and hazelnut soup
A hearty winter soup recipe made with celeriac, pancetta and a crunchy hazelnut topping.
NUTRITIONAL INFO PER SERVING
- Calories 353kcals
- Fat 24.4g (9.2g saturated)
- Protein 15.7g
- Carbohydrates 17.2g (5.5g sugars)
- Fibre 11.4g
- Salt 2.1g
- 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.