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1
For the soup.
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2
heat a wide, deep saute pan or large saucepan until medium hot,.
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3
add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften.
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4
Add the garlic, leek, celery and thyme sprigs and fry for another minute; then add the chopped celeriac.
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5
Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender.
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6
Place into a food blender, in batches if necessary, and blend to a fine puree. Return to the heat in a clean pan.
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7
Add the cream and whisk in the remaining 50g/2oz of butter. Season with salt and white pepper.
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8
For the garnish.
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9
preheat the oven to 200C/400F/Gas 6.
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10
Place the pancetta onto a flat baking tray and cover with a second tray of the same size.
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11
Place in the oven and cook for 10 minutes until browned and cooked through.
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12
Remove from the oven and cool for five minutes until crispy.
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13
Heat a frying pan until hot, add half of the butter and the olive oil and heat until foaming.
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14
Add the celeriac and stir fry for 1-2 minutes, or until just softened, then remove from the pan and drain on kitchen paper.
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15
Add the rest of the butter and the bread to the pan and cook until golden-brown and crispy, tossing to cook on each side.
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16
Drain on a plate lined with kitchen paper and season with salt and freshly ground black pepper.
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17
To serve.
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18
pile the julienned celeriac into the centre of each of four soup plates.
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19
Ladle the soup around.
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20
Crumble the crispy bacon over the top and then scatter over the croutons.
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21
Finish with swirls of extra virgin olive oil and cream, and top with coriander cress.
