This is probably my last Winter soup recipe of this season, as we have been getting some lovely Spring weather coming through already on a few occasions. I wanted to finish my Winter soups with one that features an ingredient that gets overlooked a lot: celeriac. It’s a great winter vegetable that can be roasted in the oven and served with potatoes, made into a mash, or used in a soup like we’re doing today.
To top off the soup we’re going to pan fry slices of garlic and pieces of pancetta, both will provide a lovely crispiness and will give the soup a bit of a kick as well, especially the garlic chips.
- 1 celeriac
- 4 onions
- 3 leeks
- few twigs of fresh thyme
- few twigs of fresh rosemary
- 3 potatoes
- 200g pancetta
- 4 cloves of garlic
- handful of fresh parsley
- pepper & salt
- 3,5l water
- 3 cubes of vegetable stock
Slice up the celeriac and remove the peel.
Chop up the onion, doesn't have to be small as we'll be mixing the soup in the end. Tie the thyme and rosemary together with kitchen string and set aside.
Peel the potatoes and slice them in half as well.
Remove a few cm of the top and bottom of the leeks and chop up in rough chunks. We will be using the green part of the leek, so don't cut off too much.
Heat up a large knob of butter in a deep pot and fry the onion for a few minutes, then add leeks, potato, and the chunks of celeriac.
Give it a stir for 5 minutes then add the water and stock cubes along with our thyme & rosemary. Season with pepper and salt and let it cook for at least 30 minutes. Check if you can pierce through the celeriac pieces, if you can then you can mix the soup together after removing our tied up herbs, if not you'll have to let it cook for longer.
You can add more water as well if you feel the soup is too thick, as some people don't like thick soup at all (I'm one of them).
Heat up a small frying pan with some olive oil. Slice up the garlic in small chips and cut up the pancetta in small pieces as well.
Fry the pancetta first and keep them warm in the oven at low heat, then fry the garlic chips. Plate up your soup with a few pieces of pancetta, garlic and some fresh parsley on top.