Celery Root & Apple Soup with Crispy Pancetta
Recipe type: Soup, Lunch, Dinner
Cuisine: American, French, Fall
Prep time: 
Cook time: 
Total time: 
Serves: 6
I enjoyed my celery root soup with a side of roasted Brussels sprouts, crusty baguette, and a glass of red wine for a simple but satisfying weeknight dinner. It would also be great as a Thanksgiving starter.
  • 1 large (1½-2#) Celery Root, peeled and diced
  • 2 medium Apples (I used Gala), peeled and diced
  • 2 small Onions, peeled and diced
  • 4 fresh Sage Leaves
  • Butter and/or Olive Oil
  • 5 c. Chicken or Vegetable Stock (homemade or low-sodium)
  • ¼ c. Heavy Cream, optional
  • 12 thin slices Pancetta, optional
  1. Melt about 1 Tbsp. butter with 1 Tbsp. olive oil in a Dutch oven or heavy-bottomed soup pot. Add the celery root, apple, onion, and sage leaves. Season with a little salt and sauté until the onions take on a little color, 5-10 minutes. Add the broth, bring to a boil, then reduce to a simmer. Simmer, partially covered until the celery root collapses when pressed with the back of a wooden spoon, about 35 minutes. Remove the sage leaves, allow to cool slightly.
  2. Puree the soup using an immersion blender, conventional blender, or food processor until smooth. Taste. Season with salt and pepper, as needed and swirl in the cream (if desired). Gently reheat over medium-low.
  3. Meanwhile, preheat the oven to 400°. Line a baking sheet with parchment paper and lay the pancetta on top. Bake for about 10 minutes, flipping the pancetta halfway through, until it is very crisp.
  4. Ladle the soup into bowls and float 2 pieces of pancetta in the center, immediately before serving.
This soup could very easily be made vegetarian or even vegan, just use all olive oil, vegetable stock, and skip the cream. A few crispy Brussels sprout leaves or toasted walnuts would be a nice garnish.
Recipe by strawberryplum at http://www.strawberryplum.com/celery-root-apple-soup-with-crispy-pancetta/