Appetizers & Snacks Recipes British Soups, Stews & Chili Recipes

Mary Berry Celeriac Soup with Crispy Pancetta & Poppy Seed Croutons

Name: Mary Berry Celeriac Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: British
Ingredients: 1 large onions, finely chopped; 1 large celeriac, cubed; 1 large potato, cubed; 6 rashers pancetta; 1 knob butter; double cream; 3 cups vegetable stock; parmesan cheese; 3 tbsp poppy seeds; ½ loaf stale white bread; watercress; 1 tbsp olive oil

by Caroline Sciberras December 10, 2022

written by Caroline Sciberras December 10, 2022

A good hot Mary Berry Celeriac Soup, the kind that warms both inside and out, is ideal for fighting the winter cold, and if this soup is prepared with celeriac it is even tastier due to its pleasant celery flavour, with the even more intense and delicate taste and the unique aroma.

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zuppa di sedano rapa con pancetta e semi di papaveri — **Mary Berry Celeriac Soup**
**Prep:** 10 mins **Total:** 40 mins **Yields:** 4

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Mary Berry Celeriac Soup Ingredients

Soup

Onion – 1 large onion, finely chopped
Celeriac – 1 large celeriac, cubed
Potato – 1 large potato, cubed
Pancetta – 6 rashers pancetta
Butter – 1 knob butter
Double cream to serve
Vegetable stock – 3 cups vegetable stock
Parmesan cheese to serve

Croutons

Poppy seeds – 3 tablespoons poppy seeds
White bread – ½ loaf of stale white bread
watercress
Olive oil – 1 tablespoon olive oil

Mary Berry Celeriac Soup Recipe

Fry the pancetta in a large saucepan with the butter until golden and crisp.
Remove two-thirds onto kitchen paper and keep for later. Add the onion to the pan and fry for 5 minutes.
Add the celeriac and the potato chunks into the pan with the stock. Simmer for 15 minutes or until the veg is tender.
Meanwhile, preheat the grill. Place the bread cut into 1-inch pieces on a baking sheet and brush with a little olive oil. Sprinkle with half the poppy seeds, then toast under the grill until lightly browned.
Whizz the soup with a hand blender until smooth.
Taste and season, then serve topped with dollops of crème fraîche, the croutons, the rest of the pancetta, extra-virgin olive oil, parmesan cheese and fresh watercress, if you like.