Celeriac, Pancetta and Thyme Soup

Serves 4

This is a Guest Recipe from BBC Good Food

Ingredients

Small slash olive oil, plus a drizzle to serve

100g / 4oz sliced pancetta

Small knob of butter

l large onion, peeled and chopped

1 bay leaf

Large bunch of thyme, leaves picked and set aside

1 celery, peeled and cut into small chunks

850ml / 1 ½ pmts fresh chicken stock

100ml / 3½ fl oz double cream

AND THIS IS WHAT YOU DO....

1. Heat the oil in a large pan.   Sizzle the pancetta for about three minutes, until crisp.  Then remove and set aside.
   
   
2. Melt the butter in the same pan, add the onion, bay leaf and the stalks, and cook for ten minutes, until just starting to turn golden.
   
   
3. Add the cleric and cook for two minutes more.
   
   
4. Pour over the stock and simmer for ten minutes until the celeriac is soft.
   
   
5. Stir in th cream and bring back to the boil.
   
   
6. Fish out the bay and thyme stalks, then purée the soup until smooth.
   
   
7. Stir through half the thyme leaves and ladle the soup into th bowls.
   
   
8. Serve topped with pancetta, the remaining thyme and a drizzle of oil.