Cele­riac velouté with chive cream & crispy pancetta

serves 6| prep 20 mins (+ chill­ing time) | cook­ing 25 mins

taste.com.au - - THIS MONTH -

6 thin slices pancetta 50g un­salted but­ter 1kg cele­riac, peeled, coarsely chopped 1 brown onion, finely chopped 3 gar­lic cloves, crushed 6 sprigs fresh thyme 1L (4 cups) milk Ex­tra virgin olive oil, to driz­zle (op­tional) Crusty bread, to serve

chive cream

150g crème fraîche (or sour cream) 1 tbs lemon juice 1 tbs Di­jon mus­tard 1 bunch fresh chives, finely chopped 150ml pour­ing cream

1 For the chive cream, whisk the crème fraîche in a bowl un­til smooth. Whisk in lemon juice and mus­tard. Stir in chives. Set aside. In a sep­a­rate bowl, whisk the pour­ing cream un­til soft peaks form. Fold into crème fraîche mix­ture. Cover with plas­tic wrap and place in the fridge for 1 hour or un­til firm. 2 Pre­heat the oven to 180°C/160°C fan forced. Line a bak­ing tray with bak­ing pa­per. Place the pancetta in a sin­gle layer on the pre­pared tray. Bake for 7-10 min­utes or un­til golden. Set aside to crisp. 3 Mean­while, heat but­ter in a large heavy-based saucepan over medium heat un­til foam­ing. Add cele­riac, onion, gar­lic and thyme. Cook, stir­ring of­ten, for 5 min­utes or un­til veg­eta­bles have soft­ened slightly (but are not coloured). Add milk (top up with wa­ter if the veg­eta­bles are not cov­ered). Stir con­stantly and bring to the boil. Re­duce heat to low and sim­mer for 20 min­utes or un­til the veg­eta­bles are soft. 4 Puree the soup in a blender un­til smooth. Sea­son to taste. Di­vide the soup among bowls. Top with a gen­er­ous dol­lop of chive cream and bro­ken pieces of pancetta. Driz­zle with olive oil, if us­ing, and serve with crusty bread.

“Cele­riac is an un­der­used root vegetable, but it is re­ally ver­sa­tile and beau­ti­ful.” Manu Feildel

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.