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