Mary Berry Celeriac Soup
Ingredients
Soup
- 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
Croutons
- 3 tbsp poppy seeds
- ½ loaf stale white bread
- watercress
- 1 tbsp olive oil
Instructions
- 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 to the pan with the stock. Simmer for 15 minutes or until the veg are tender.
- Meanwhile, preheat the grill. Place the bread cut into 1 inch pieces on baking sheet and brush with a little olive oil. Sprinkle with half the poppy seeds, then toast under 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, rest of the pancetta, extra-virgin olive oil, parmesan cheese and fresh watercress, if you like.