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Celery Root Soup With Pear & Pancetta
Celery Root Soup With Pear & Pancetta
Print Recipe Celery Root Soup With Pear & Pancetta
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6 people

Ingredients

  • 1 teaspoon olive oil
  • 2 ½ pound pancetta, finely diced
  • 3 pears, peeled and diced
  • 2 medium carrots, peeled and chopped
  • 2 leeks, carefully washed and thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 medium celery root, peeled and chopped
  • 1 tablespoon butter
  • 1 teaspoon sugar
  • 4 sprigs of thyme, leaves removed and stems discarded
  • 4 1/2 cups chicken or vegetable stock
  • 2 Salt and pepper

Instructions

  • Heat a large stock pot over medium heat for a minute, and then add oil.
  • Give oil a few seconds to heat up before adding pancetta.
  • Cook, stirring, until pancetta is very crisp, about 6 minutes.
  • Remove pancetta and let drain on paper towels.
  • Add 2 of the diced pears, carrots, leek, garlic, and celery root to the pancetta fat in the pan.
  • Cook, stirring occasionally, about 8 minutes.
  • In a separate skillet, melt the butter.
  • Add the remaining pear and the sugar, and cook over medium heat, stirring, until nicely browned and caramelized, about 10 minutes.
  • Remove from pan and set aside.
  • Add the thyme and chicken stock to the stock pot and increase the heat.
  • Bring the soup to a boil.
  • Season with salt and pepper, stir, and reduce the heat to a simmer.
  • Cover and cook for 30 minutes, or until the vegetables are tender.
  • Purée the soup using your preferred method, either with a blender or food processor.
  • Divide soup amongst serving bowls, and garnish with pancetta and caramelized pears.