Celeriac, pancetta and thyme soup

Celeriac, pancetta and thyme soup.

Ingredients.

Small splash of olive oil, plus a drizzle to serve

100g sliced pancetta

20g of unsalted or salted butter

1 large onion, chopped

1 bay leaf

large bunch of 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 minutes until just starting to turn golden.

Add the celeriac and cook for 2 mins more.

Pour over the stock and simmer for 10 minutes 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.