This delicious Mary Berry celeriac soup is a creamy, comforting meal that’s quick and easy to make. With crispy pancetta and poppy seed croutons on top, it’s a perfect hearty dish for any occasion. You can easily swap ingredients based on what you have, making it a flexible, tasty option!
This Celeriac Soup with Crispy Pancetta and Poppy Seed Croutons Recipe Is From Everyday Cookbook by Mary Berry
Ingredients Needed
For the Topping:
- 6 rashers of pancetta, cut into small pieces
For the Soup:
- 50g butter
- 2 onions, finely chopped
- 800g celeriac, peeled and cut into 2cm (¾in) chunks
- 400g potato (2 large), peeled and cut into 2cm (¾in) chunks
- 1.5 litres vegetable or chicken stock
- 4 tbsp pouring double cream
- Salt and freshly ground black pepper
For the Croutons:
- 2 medium slices of stale white bread (crusts removed)
- 2 tbsp oil
- 1 tbsp poppy seeds
- 2 tbsp finely grated Parmesan cheese
For the Garnish:
- Small watercress leaves, any thick stems removed
How To Make Celeriac Soup with Crispy Pancetta and Poppy Seed Croutons
- Preheat the Oven: Preheat your oven to 200°C/180°C fan/Gas 6.
- Cook the Pancetta: Dry-fry the pancetta in a large saucepan until crisp. Transfer to a plate with a slotted spoon, cover with foil, and set aside to keep warm.
- Prepare the Soup: Melt the butter in the same pan (no need to clean it first), add the chopped onions, celeriac, and potato, and toss over high heat for 3–4 minutes, or until they begin to brown. Pour in the stock, season with salt and pepper, and bring to the boil. Let it bubble for 4–5 minutes, then reduce the heat, cover, and simmer for about 15 minutes, or until the vegetables are tender.
- Make the Croutons: Cut the bread into batons (about 1 x 5cm). In a bowl, toss the bread with the oil, poppy seeds, and Parmesan, seasoning with salt and pepper. Spread the croutons in a single layer on a baking sheet and bake for 8–10 minutes, turning halfway through, until golden and crisp.
- Blend the Soup: Once the vegetables are tender, spoon them and half the liquid into a blender or food processor and blend until smooth. Alternatively, use a hand blender in a high-sided jug or bowl. Return the purée to the saucepan, stir in the cream, and check the seasoning, adding salt and pepper to taste. Heat through until piping hot.
- Serve: Serve the soup in warmed bowls, topped with crispy pancetta, watercress, and croutons.
Recipe Tips
- Use Stale Bread for Croutons: Stale bread will crisp up better and not absorb too much oil, making your croutons perfect for topping the soup.
- Blend Half the Liquid for a Smooth Texture: Blending half the liquid with the vegetables helps achieve a silky, smooth texture while keeping some chunks for added texture.
- Don’t Skip the Cream: Adding cream at the end makes the soup extra creamy and rich. It also balances the flavors and gives the soup a luxurious feel.
- Cook Pancetta Until Crisp: Make sure the pancetta is crispy before adding it to the soup. This adds a nice crunch and flavor contrast to the creamy soup.
- Adjust the Seasoning Before Serving: Always taste your soup before serving and adjust the seasoning. A pinch more salt or pepper can make all the difference in bringing out the flavors.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers celeriac soup with crispy pancetta and poppy seed croutons in an airtight container in the fridge for up to 2 days.
- Freeze: Place leftovers celeriac soup with crispy pancetta and poppy seed croutons in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight and reheat on the stove until hot.
- Reheating: Reheat leftovers celeriac soup with crispy pancetta and poppy seed croutons on the stove over low heat for 5 minutes, stirring occasionally, until hot. Add a splash of cream or stock if needed to adjust the consistency.
Nutrition Facts
Serving Size: 1 bowl (approximately 1/6 of the recipe)
- Calories: 485 kcal
- Total Fat: 31g
- Saturated Fat: 8g
- Cholesterol: 30mg
- Sodium: 1,200mg
- Potassium: 1,000mg
- Total Carbohydrate: 45g
- Dietary Fiber: 8g
- Sugars: 10g
- Protein: 11g
Try More Mary Berry Recipes:
Mary Berry Celeriac Soup with Crispy Pancetta and Poppy Seed Croutons
Description
This delicious Mary Berry celeriac soup is a creamy, comforting meal that’s quick and easy to make. With crispy pancetta and poppy seed croutons on top, it’s a perfect hearty dish for any occasion. You can easily swap ingredients based on what you have, making it a flexible, tasty option!
Ingredients
For the Topping:
For the Soup:
For the Croutons:
For the Garnish:
Instructions
- Preheat the Oven: Preheat your oven to 200°C/180°C fan/Gas 6.
- Cook the Pancetta: Dry-fry the pancetta in a large saucepan until crisp. Transfer to a plate with a slotted spoon, cover with foil, and set aside to keep warm.
- Prepare the Soup: Melt the butter in the same pan (no need to clean it first), add the chopped onions, celeriac, and potato, and toss over high heat for 3–4 minutes, or until they begin to brown. Pour in the stock, season with salt and pepper, and bring to the boil. Let it bubble for 4–5 minutes, then reduce the heat, cover, and simmer for about 15 minutes, or until the vegetables are tender.
- Make the Croutons: Cut the bread into batons (about 1 x 5cm). In a bowl, toss the bread with the oil, poppy seeds, and Parmesan, seasoning with salt and pepper. Spread the croutons in a single layer on a baking sheet and bake for 8–10 minutes, turning halfway through, until golden and crisp.
- Blend the Soup: Once the vegetables are tender, spoon them and half the liquid into a blender or food processor and blend until smooth. Alternatively, use a hand blender in a high-sided jug or bowl. Return the purée to the saucepan, stir in the cream, and check the seasoning, adding salt and pepper to taste. Heat through until piping hot.
- Serve: Serve the soup in warmed bowls, topped with crispy pancetta, watercress, and croutons.
Notes
- Use Stale Bread for Croutons: Stale bread will crisp up better and not absorb too much oil, making your croutons perfect for topping the soup.
- Blend Half the Liquid for a Smooth Texture: Blending half the liquid with the vegetables helps achieve a silky, smooth texture while keeping some chunks for added texture.
- Don’t Skip the Cream: Adding cream at the end makes the soup extra creamy and rich. It also balances the flavors and gives the soup a luxurious feel.
- Cook Pancetta Until Crisp: Make sure the pancetta is crispy before adding it to the soup. This adds a nice crunch and flavor contrast to the creamy soup.
- Adjust the Seasoning Before Serving: Always taste your soup before serving and adjust the seasoning. A pinch more salt or pepper can make all the difference in bringing out the flavors.
Mary Berry Celeriac Soup with Crispy Pancetta and Poppy Seed Croutons