few thyme twigsleaves removed and stalks kept separate € 0.20
1celeriacpeeled and cut into cubes € 0,99 (AH)
850mlchicken stockfrom a cube € 0.22 (in stock)
100mldouble cream € 0.24Basis AH
Instructions
Heat the oil in a large pan. Bake your pancetta for about 3 minutes on each side until golden and crispy. Remove from the pan and leave to drain on kitchenpaper. Melt the butter in the same pan, add the onion, the bayleave and the thymestalks and cook for about 10 minutes or until the onion starts to brown slightly. Add the celeriac and cook for another 2 minutes.
Pour the stock into the pot and leave to simmer for about 10 minutes or until the celeriac is soft. Stir the cream in and bring to the boil. Remove the bay leave and the thyme and puree the soup with a stickblender until smooth. Stir half of the thyme leaves into the soup and put into bowl. Serve with crispy bacon bits on top and some thyme leaves. Sprinkle with a little bit of olive oil.