Celeriac Soup with Pancetta & Hazelnuts

Celeriac. The name isn’t inviting, and neither does this odd looking vegetable particularly look it either. But pickings are a bit slim at the market this time of year, and having read a little feature on this versatile vegetable from delicious magazine (as well as pledged to myself to try new ingredients sometimes), I decided to give it, and one of their recipes, a go.

First tings first: peeling and cutting this thing isn’t easy! Allow plenty of time, because it’s awkward.

I can’t find the recipe online (although this one is quite similar). Here’s how to make my version, based on the recipe from delicious‘ January issue:

  1. Fry ~100g diced pancetta in a bit of butter and then set aside.
  2. Peel and chop a large celeriac (they say 750g, mine was bigger than this so I only used about 2/3 of it). Note that this will take some time!
  3. Dice a shallot or small onion and then add it to a pot along with a bit of butter or oil. After a few minutes, add in the chopped celeriac along with 1L chicken stock and a bay leaf.
  4. Simmer for 15-20 minutes or until the celeriac is tender.
  5. Meanwhile, toast a handful of hazelnuts in a pan and then chop roughly.
  6. When the soup is ready, blend until smooth, and garnish with your choice of pancetta, hazelnuts, chives, creme fraiche, and/or chives.

When I asked H. whether he liked it, he didn’t respond right away. I think he was trying to formulate a response based along these lines: this soup isn’t the best you’ll ever have, but it is economical, seasonal, and tasty.

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One thought on “Celeriac Soup with Pancetta & Hazelnuts

  1. MeaghanC 29/01/2015 / 6:14 pm

    I laughed out loud picturing H’s delayed response!

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