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Celeriac, pancetta and hazelnut soup

Name: Celeriac, pancetta and hazelnut soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 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

Published: 27 Jan 15
Updated: 18 Mar 24

A hearty winter soup recipe made with celeriac, pancetta and a crunchy hazelnut topping.

Easy
January 2015

Test kitchen approved

Serves 4
Hands-on 30 min

A hearty winter soup recipe made with celeriac, pancetta and a crunchy hazelnut topping.

Nutrition: 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

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Ingredients

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

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Method

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.