Celeriac Soup, with Fennel, Apple and Crispy Pancetta

Celeriac Soup, with Fennel, Apple and Crispy Pancetta

By annamueser Published: January 25, 2013

    Recipe from Ellen Pope, Otsego 2000 Executive Director

    Ingredients

    Instructions

    1. In soup pot, fry the pancetta dice until very crispy. Remove from pot and drain on paper towel. Pour off all but 1 tbs fat and add 1 tbs butter.
    2. Saute the onions in the butter over low-medium heat until soft. Toss in celeriac, fennel, and apple and cook for about 5 minutes, stirring.
    3. Pour in chicken broth just to cover and simmer, covered, until celeriac is soft.
    4. Puree in a blender or in the soup pot with a handheld immersion mixer. Soup should be creamy in texture. Season to taste with salt and pepper. Serve with a dollop of crème fraiche and a sprinkling of crispy pancetta on top.