Cream Of Celeriac Soup With Pancetta Chips

1. 1

   Preheat the oven to 400u00b0F. Heat the oil in a medium saucepan on medium heat. Saute the onion and celeriac for 3 mins. Season with salt and black pepper. Add the stock and cream. Cover and simmer for 10 mins. Add the apple; cover and simmer for 10 mins.

2. 2

   Line a baking pan with parchment paper and place the pancetta on it. Cover with a sheet of parchment paper and place another baking pan on top. Bake for 6 mins. Remove the top pan and parchment paper and bake for 3-4 mins, until browned.

3. 3

   Transfer the soup to a blender and puree. Season with salt and black pepper and stir in the chervil. Ladle into bowls. Top with the pancetta and garnish with additional chervil.

* Per serving · 4 servings · Values may vary.

No additional tips available.