Celeriac Soup With Crispy Pancetta

• porsi: Serves 4 (easily doubled

Bahan-bahan

1 tbsp olive oil

100g pancetta or bacon, chopped into lardons

Knob of butter

1 large onion, finely chopped

1 bay leaf

2 tbsp fresh thyme leaves

1 celeriac, peeled and roughly chopped

1 medium potato, peeled and roughly chopped

1L chicken or vegetable stock

150ml cream

Petunjuk

1 Heat the oil in a large pan over a medium-high heat. Cook the pancetta for five minutes until crisp and golden, stirring occasionally. Use a slotted spoon to transfer the pancetta to a plate and set aside, reserving the fat in the pan

2 Melt the butter in the same pan, reducing the heat to medium-low. Add the onion and bay leaf and cook for 10 minutes until soft and just barely golden. Add the celeriac and potato and cook for 2-3 minutes longer.

3 Add the stock, then simmer for I0-12 minutes until the celeriac is soft. Remove the bay leaf.

4 Whizz with a stick blender until smooth. Allow to cool, then transfer to a large tub and refrigerate until 30 minutes before you are ready to serve.

5 Bring back to a boil in a pot over a high heat. Stir in the cream and allow to heat through.

6 Ladle the soup into serving bowls and top with the crispy pancetta and a drizzle of olive oil, or truffle oil if preferred.