Description
Silky smooth Celeriac Soup brings rustic French countryside comfort to your kitchen, elevating humble root vegetables into a luxurious culinary experience. Rich, creamy textures and earthy flavors invite you to savor each spoonful of this elegant winter classic.
Ingredients
Scale
Main Vegetables:
- 1 large celeriac, cubed
- 1 large potato, cubed
- 1 large onion, finely chopped
Protein and Fat:
- 6 rashers pancetta
- 1 knob butter
- 3 tablespoons poppy seeds
- 1 tablespoon olive oil
Liquid and Garnish:
- 3 cups vegetable stock
- Double cream (optional)
- Parmesan (for topping)
- 1/2 loaf stale bread, cubed
- Watercress (for garnish)
Instructions
- Render pancetta in butter at medium heat until golden and crispy, then transfer most of it to a separate plate, leaving a small amount in the pan.
- Sauté diced onions in the same pan for approximately 5 minutes, stirring occasionally until translucent and softened.
- Introduce cubed celeriac and potato to the pan, then pour in the stock, bringing the mixture to a gentle simmer for 15-20 minutes until vegetables become tender and easily pierced with a fork.
- While soup simmers, prepare croutons by tossing bread cubes with oil and poppy seeds, then toast in a separate pan until crisp and golden, approximately 3-4 minutes.
- Transfer soup to a blender and process until completely smooth and creamy, ensuring no vegetable chunks remain.
- Return blended soup to the pan, stir in cream if desired, and season with salt and pepper to taste.
- Ladle soup into serving bowls, garnishing with reserved crispy pancetta, freshly grated parmesan, crunchy croutons, and a sprinkle of delicate watercress leaves.
Notes
- Opt for smoky bacon or vegetarian bacon bits if pancetta isn’t available, maintaining the crispy texture and savory flavor profile.
- Choose a waxy potato like Yukon Gold for a smoother, creamier soup consistency that blends beautifully without lumps.
- Toast croutons low and slow to prevent burning, ensuring a golden-brown crunch that adds delightful texture to the soup.
- Consider dairy-free alternatives like coconut cream or cashew cream for lactose-intolerant guests, keeping the soup’s luxurious mouthfeel intact.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: European
Nutrition
- Serving Size: 4
- Calories: 270 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 30 mg