Description
This cozy soup is earthy, creamy, and full of flavor. It’s made with celeriac and leeks, topped with crispy pancetta and herb croutons for a hearty winter meal. Perfect for weeknight dinners, festive starters, or anytime you need a comforting bowl of goodness.
Ingredients
Scale
For the Soup:
- 1 medium celeriac, peeled and diced
- 2 large leeks, trimmed, sliced, and rinsed
- 2 medium potatoes or white sweet potatoes, peeled and diced
- 2 garlic cloves, smashed and roughly chopped
- 1 onion, chopped
- 4 cups chicken or vegetable stock
- 1/2 cup heavy cream (optional)
- 2 tablespoons olive oil or butter
- Salt and pepper, to taste
For the Toppings:
- 5 oz pancetta, diced
- 1 cup hand torn, cubed bread (preferably stale)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme and/or rosemary
- Fresh parsley or celeriac leaves, chopped (optional)
- Salt and pepper
Instructions
1. Prepare the Croutons and Pancetta
- Preheat the oven to 375°F (190°C).
- Toss bread cubes with olive oil and thyme or rosemary. Spread on a baking sheet and toast for 8-10 minutes, or until golden and crispy. Set aside.
- In a large pot or dutch oven over medium heat, cook pancetta until crispy. Drain on paper towels and reserve the fat for the next step.
2. Cook the Soup
- In the same pot, add onion and garlic, and sauté until softened, about 3-4 minutes. Add an additional tablespoon of olive oil if needed.
- Add leeks, celeriac, and potatoes. Season with salt and pepper, and cook for 5 minutes, stirring occasionally.
- Pour in stock and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes, or until the vegetables are tender.
3. Blend the Soup
- Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches in a heat safe blender.
- Stir in cream, if using, and adjust seasoning with more salt and pepper as needed.
4. Serve
- Ladle the soup into bowls. Top with crispy pancetta, croutons, and a sprinkle of celeriac leaves, celery leaves, or parsley.
Notes
Tips & Tricks
- Make It Vegetarian: Skip the pancetta and use vegetable stock. Add a handful of toasted nuts or seeds for a savory crunch.
- Freeze It: This soup freezes beautifully. Store in an airtight container for up to 3 months.
- Upgrade Your Croutons: Toss bread cubes with grated parmesan before toasting for cheesy, golden croutons.
Equipment
- 1 large soup pot
- 1 immersion blender (or regular blender)
- 1 baking sheet