Celeriac and Apple Soup with Pancetta & Cabbage

celeriacsoup-silvia-baldini

photo by silvia baldini


Celeriac and Apple Soup with Pancetta & Cabbage
Print Recipe
This heartwarming celeriac and apple soup is featured in the Westport Farmers Market blog. http://westportfarmersmarket.com/blog/
Servings Prep Time
4 people 25 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
20 minutes
Celeriac and Apple Soup with Pancetta & Cabbage
Print Recipe
This heartwarming celeriac and apple soup is featured in the Westport Farmers Market blog. http://westportfarmersmarket.com/blog/
Servings Prep Time
4 people 25 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
20 minutes
Ingredients
Soup
  • 2 tbsp Butter 30g
  • 1 tbsp olive oil
  • 1 large chopped yellow onions
  • 2 cloves garlic
  • 1 chopped carrot
  • 2 apples, chopped no skin
  • 1 medium celeriac, chopped
  • 1 medium potato, chopped peeled
  • 4 cups hot stock water can be used
Garnish
  • 3/4 cup cubed pancetta
  • 1/2 cup shredded cabbage Savoy or what ever is in season
Servings: people
Units:
Instructions
  1. Melt the butter with the oil in a pan over low heat. Add the onions, garlic and carrot. Cook gently until softened but not colored, about 10 minutes. Add the apples the celeriac and potato then the stock. Turn the heat to medium and bring to the boil. Season.
  2. Simmer for 20 minutes. Cool for a while.
  3. Put the soup in a food processor or use a hand held immersion blender and pulse until silky smooth.
  4. Return the soup to a rinsed pan over medium heat, thin if necessary with water or stock. Reheat until simmering. Add the pancetta and cabbage and simmer until the cabbage is bright green about 15 minutes. Add salt and pepper to taste.
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