• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nordic Kitchen stories

Inspired by family recipes

  • Home
  • Recipes
    • Baking
    • Bread & Buns
    • Breakfast
    • Brunch
    • Cakes
    • Canapés
    • Desserts
    • Dinner
    • Drinks
    • Festive
    • Foraged Food
    • Fika
    • Fish
    • Healthy
    • Lunch
    • Main
    • Meat
    • Pickling
    • Preserving
    • Scandinavian
    • Snacks
    • Sourdough Baking
    • Soups
    • Starters
    • Vegan
    • Vegetarian
  • Bespoke Cakes
  • Events
  • About
  • Contact
  • Photography

Celeriac, Spiced Apple & Pancetta Soup

14th January 2019 By Louise Leave a Comment

 

I don’t know about you but I really welcome a steaming hot bowl of soup in the winter months.  It’s quick to prepare and I generally have a variety of vegetables in my fridge to chop and simmer in a pan to then blitz to have for my lunch.

Celeriac or celery root, this knobbly, gnarly vegetable is not the prettiest however it packs a punch on flavour.  Raw, cut into matchstick sized pieces is fantastically nutty, crunchy and delicious in a salad. Cooked it takes on a slightly sweeter flavour, I like to cube and roast it with my potatoes on a Sunday with Pork.  Mashed celeriac is also wonderful with seared salmon. A point to remember is that it discolours pretty quickly so once you’ve prepared it pop it into acidulated water. Celeriac works incredibly well with apple, cumin and salty pancetta.  If you’re vegan or vegetarian substitute the pancetta for cumin roasted hazelnuts and dairy free yogurt or cream.  It’s a hearty bowl of goodness.

Celeriac, Spiced Apple & Pancetta Soup
Print Recipe

Celeriac, Spiced Apple & Pancetta Soup

Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Lunch
Servings: 4 Servings

Ingredients

  • 1 Large Celeriac approx 850g
  • 1 Medium Onion
  • 1 Medium Potato
  • 2 Medium Dessert Apples
  • 1 Bay Leaf
  • 1 Litre Chicken or Vegetable
  • 100 g Diced Pancetta
  • Creme Fraiche or yogurt to serve
  • 1 level tsp Cumin
  • 1/4 tsp Cayenne Pepper
  • 3 tbl Olive Oil
  • 1 tbl Sunflower Oil
  • 2 tbls Chopped Parsley to garnish optional

Instructions

  • Begin by peeling the celeriac, I use a large knife for this as a peeler just isn't adequate for this job. Top and tail with a large sharp knife and then continue around it by slicing off the skin.  Once peeled cut into medium dice.  Peel and dice the potato, chop the onion into medium dice. Peel the apples and cut one into medium dice for the soup, reserve the other to garnish.
  • Have a large saucepan ready and add the olive oil, saute the onion with the bay leaf until translucent.  Add the celeriac, potato and apple, stir to coat in the oil and cook for 2-3 minutes.
  • Add the stock, season with salt and pepper  and bring to a simmer, cover with a lid and cook for 15-20 minutes.
  • In the meantime fry the pancetta in a dry frying pan until golden and the fat has rendered.  Tip the pancetta onto a plate lined with kitchen paper. Keep warm. Wipe the pan out with kitchen paper and add a tablespoon of sunflower oil. Peel and cut the remaining apple into fine dice and add to the frying pan.  Cook until the apples have softened. Now add the spices and fry on medium for a minute more to release the flavour.  Set to one side.
  • After 20 minutes check the soup to see that the vegetables are really soft, remove the bay leaf and blitz in a food processor until really smooth.  Check the seasoning and pour into a clean saucepan to re-heat.
  • Pour into bowls and top with either creme fraiche of yogurt and a sprinkling of spiced apple and pancetta.  

Share this:

  • Print
  • Facebook
  • Twitter
  • Pinterest

Filed Under: Gluten-Free, Lunch, Soups Tagged With: apple, celeriac, pancetta, soup

Previous Post: « Toscakaka (Almond Caramel Sponge Cake)
Next Post: Decadent Dark Chocolate Financiers »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

Topics

  • Facebook
  • Instagram
  • Pinterest

Newsletter

Please subscribe to receive all new recipes by email.

Latest posts

Parsnip, & Ginger Cake with Lemon Cream Cheese Frosting

Parsnip & Ginger Cake with Lemon Cream Cheese Frosting

14th January 2021

Speedy Laxpudding

Speedy Laxpudding (Swedish Salmon Pudding)

7th January 2021

Festive Saffron Star

Festive Saffron & Cinnamon Bread Star

21st December 2020

Saffron & Hazelnut Crinkle Cookies

Saffron & Hazelnut Crinkle Cookies

19th December 2020

Swedish Venison Casserole with Wild Mushrooms and Lingonberries

17th December 2020

Footer

Follow Me on Instagram

I’m always drawn to colourful food, I adore the I’m always drawn to colourful food, I adore the vivid crimson of forced rhubarb. Today I’ve simply poached it with honey and blood orange juice, it is an exceptional breakfast with thick and creamy kefir.

Thank you @pattandpott for the beautiful bowl 🤍
Another day, another cake however this time it’s Another day, another cake however this time it’s for me, a Sunday treat. 
This bake is everything a carrot cake wants to be! It’s moist, not too sweet, lightly spiced and a great way to eat one of your five-a-day.

Parsnip, Ginger and Lemon Cake.  I’ll be popping the recipe on the blog next week.
First sourdough post of 2021! Thought I’d kick o First sourdough post of 2021! Thought I’d kick off with a flavoured bread: Roasted Butternut Squash & Onion.  Goes very nicely with the last of the Vacherin leftover from Christmas.
Potato Dauphiniose you say? No I have to correct y Potato Dauphiniose you say? No I have to correct you, this has to be one of the best examples of Swedish home cooking (husmanskost). This, for me, is nostalgia on a plate; Laxpudding or Salmon Pudding is a meal that’s a wonderful way of using up leftovers, however that doesn’t mean it needs to be consigned to the status of a mere mid-week supper.

You can find the classic, quite lengthy version of this in my blog archive, this is a far simpler, quicker version. I have combined potatoes with celeriac, fresh and smoked salmon with golden sautéed onions and dill of course. With the addition of milk & eggs to set the pudding. It really doesn’t take much time to put together with delicious and comforting results. It’s  fabulous the next day too.

I’ll pop this version on the blog tomorrow. If you head over to my profile and click on the link and sign up to my e-newsletter, I’ll send the recipe directly to you.
Longing for Spring, in more ways than one. Breath Longing for Spring, in more ways than one.

Breath, this is just a chapter, it’s not the whole story.

~ S.C. Lourie
This error message is only visible to WordPress admins

Error: API requests are being delayed for this account. New posts will not be retrieved.

Log in as an administrator and view the Instagram Feed settings page for more details.

Copyright © 2021 · Nordic Kitchen stories | Cookie Notice | Website by Callia Web