Velvety celery soup with pancetta chips

Name: Velvety celery soup with pancetta chips
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 400 g Celeriac; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 ml Vegetable broth; 150 g Whipped cream; 1 green apple (e.g. Granny Smith); 8 discs Pancetta; 3 Stem(s) Chervil; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
400 g Celeriac
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 ml Vegetable broth
150 g Whipped cream
1 green apple (e.g. Granny Smith)
8 discs Pancetta
3 Stem(s) Chervil
baking paper

Directions

1
Peel and thinly slice the onion. Peel and dice the celery. Heat oil in a pot and sauté celery for about 3 minutes, add onion strips. Season with salt and pepper, then add stock and cream and simmer covered for about 20 minutes. Peel and quarter the apple and remove the core. Dice quarter. Add apple cubes after about half the cooking time
2
Place pancetta slices on a baking tray lined with baking paper. Cover with another layer of baking paper and place a second baking tray on top. Bake the slices in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 5-8 minutes. Remove upper baking tray and baking paper and bake for another 3-4 minutes until golden brown
3
Finely puree the soup. Wash the chervil, shake dry and chop the leaves of 2 stems very finely. Add chopped chervil to the soup, season with salt and pepper. Arrange the soup and pancetta slices and garnish with chervil