Serves 4-6:
Olive oil for the pan and decorating
100grams of smoked bacon lardons (pancetta)
1 cube of butter for the pan
1 big onion, chopped
1 bayleaf
3-4 sprigs of thyme, leaf separated from stalk but keep both
1 celeriac in cubes
1 liter of water
2 cubes of (chicken or vegetable) stock
125ml of double cream or crème fraiche
2 cloves of garlic, finely chopped
Salt and pepper
Method:
Heat oli in a large pan and bake the bacon with the garlic Brown and crispy.
Remove bacon and garlic with a slotted spoon and drain on kitchen paper.
Add the butter to the oil left in the pan, add onion, bayleaf and the sprigs of thyme, cook until onions have softened (ca 10 minutes).
Add celeriac and cook for 2 minutes.
Add water and stock cubes and ring to the boil.
Let soup boil until the celeriac is soft (about 10 minutes).
Tave out the bayleaf and the thyme sprigs and blend soup in blender until smooth.
Add double cream or crème fraiche and season to taste.
To serve ladle soup into bowls, swirl some olive oil on top and sprinkle with the thyme leaves.
Recipe adapted form a recipe on BBC good food, photos Gardeninglady
