1 piece cornbread, about 2 ounces, cut into 1-inch chunks
½ cup cream
chopped celery leaves and white truffle oil (optional garnishes)
Instructions
Using a large, heavy-bottomed pot, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring, until the onion is limp but not browned, about 5 minutes. Add the garlic and cook for 1 more minute. Add salt and pepper, then the celery and cook until celery is slightly softened, about 5 minutes. Add the stock and water. Bring to a boil, then reduce heat to low, partially cover and cook until vegetables are tender, about 25 minutes.
While the vegetables are cooking, heat a medium-sized skillet and cook the pancetta until browned and crisp, about 8 minutes. Use a slotted spoon to remove the pancetta and place on a paper towel. Melt the last tablespoon of butter and cook the croutons, turning once or twice, until crisp, about 3-5 minutes. Set pan with croutons aside, off the heat, allowing them to remain warm.