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Waitrose Extra Virgin Olive Oil1litre
1litreItem price
£8.95Price per unit
89.5p/100mlAll the elements of this hearty soup by Tara Wigley can be made ahead, ready to assemble just before serving. Make more of the pancetta crumbs than you need – they’re a treat sprinkled over all sorts of things, including salad leaves, jacket potatoes or grilled white fish.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put 2 tbsp oil and the butter in a large saucepan over a medium-high heat. Add the onion and cook for about 3 minutes, stirring a few times. Add the leek, garlic, 1 tsp paprika, cumin, salt and some freshly ground black pepper. Cook for 3 minutes, stirring from time to time, until the vegetables have softened. Add the celeriac and cook for 10-12 minutes, stirring a few times, until softened and starting to caramelise. Pour over the wine, bring to a simmer and cook for about 3 minutes until the liquid has reduced by about ¼.
Add the milk and stock. Bring to the boil, reduce the heat to medium, then simmer for about 35 minutes, stirring occasionally, until the celeriac is completely soft. Remove from the heat and allow to cool slightly, then use a hand-held stick blender or transfer to an upright blender to whizz until completely smooth.
To make the crumbs, cook the pancetta in a frying pan over a medium-high heat. Once it starts to sizzle, reduce the heat to medium and cook for 6-8 minutes, stirring frequently, until crispy. Using a slotted spoon, transfer to a plate lined with kitchen paper and set aside. Once cool enough to handle, either roughly chop the pancetta or, for a finer crumb, whizz in a small food processor.
Return the pan with the fat to the heat. Add the remaining 1 tbsp oil and 1 tsp paprika. Cook over a low heat for one minute, stirring once or twice, then remove from the heat. To serve, divide among four bowls and drizzle over the paprika oil. Sprinkle over the pancetta crumbs and the chopped chives, if using, and serve with crusty bread, if liked.
Typical values per (excluding crusty bread) when made using specific products in recipe
Energy | 1,947kJ/ 470kcals |
---|---|
Fat | 31g |
Saturated Fat | 11g |
Carbohydrates | 16g |
Sugars | 13g |
Fibre | 12g |
Protein | 16g |
Salt | 3.4g |
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