1 onion, finely chopped
50g/2oz streaky bacon, cut into small pieces
2 garlic cloves, finely chopped
1 leek, white only, finely chopped
1 stick celery, finely chopped
2 thyme sprigs, leaves picked
700g/1lb 8oz celeriac, peeled and cut into small cubes
1 litre/1¾ pint chicken stock
200ml/7floz double cream
salt and white pepper
4 rashers pancetta
1 tbsp olive oil
50g/2oz celeriac, peeled and finely julienne'd
1 slice white bread, cut into 1cm/¼ dice
salt and freshly ground black pepper
2 tbsp extra virgin olive oil
2 tbsp double cream
1.For the soup, heat a large frying pan or saucepan until medium hot, add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften. Add the garlic, leek, celery and thyme sprigs and fry for another minute; then add the chopped celeriac. Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender.
2.Blend the soup to a fine purée using a stick blender or a blender. Return to the heat in a pan. Add the cream and whisk in the remaining 50g/2oz of butter.
3.Season with with salt and white pepper. Serve the hot soup in bowls, or keep it warm in the pan if making the garnish.
For the optional garnish.