Celeriac, pancetta & thyme soup

Name: Celeriac, pancetta & thyme soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 small 1 tablespoon olive oil, plus a drizzle to serve; 100 grams sliced pancetta; 1 small knob butter; 1 large onion, chopped; 1 bay leaf; 1 large bunch thyme, leaves picked and set aside; 1 celeriac, cut into chunks; 850 milliliters fresh chicken stock; 100 milliliters double cream

If you want to add more gluten free and primal recipes to your recipe box, Celeriac, pancetta & thyme soup might be a recipe you should try. For $3.09 per serving, you get a soup that serves 4. One portion of this dish contains approximately 12g of protein, 27g of fat, and a total of 391 calories. A mixture of chicken stock, pancetta, celeriac, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

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 mins until just starting to turn golden.

Ingredients you will need

Bay Leaves

Pancetta

Butter

Onion

Thyme

Cooking Oil

Equipment you will use

Frying Pan

Add the celeriac and cook for 2 mins more.

Ingredients you will need

Celeriac

Pour over the stock and simmer for 10 mins until the celeriac is soft. Stir in the cream and bring back to the boil. Fish out the bay and thyme stalks, then pure the soup until smooth. Stir through half the thyme leaves and ladle the soup into bowls.

Ingredients you will need

Thyme

Celeriac

Cream