Celery Soup With Pancetta Cornbread Croutons
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Cook time: 
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Serves: Serves 4
A creamy celery soup with crunchy pancetta and cornbread croutons.
  • 3 tablespoons unsalted butter, divided use
  • 1 sweet onion, chopped
  • 1 garlic clove, peeled and finely diced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground white or black pepper
  • 8 organic celery ribs, trimmed, leaves included, thinly sliced (about 1 pound)
  • 2 cups low sodium chicken stock
  • 2 cups water
  • 2 ounces pancetta, diced
  • 1 piece cornbread, about 2 ounces, cut into 1-inch chunks
  • ½ cup cream
  • chopped celery leaves and white truffle oil (optional garnishes)
  1. 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.
  2. 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.
  3. Using either a standing or immersion blender, purée the soup until smooth. Stir in the cream and reheat on low.
  4. Ladle into bowls, top with some pancetta, garnish with celery leaves and a drizzle of oil and serve.
Recipe by Liz The Chef at https://lizthechef.com/celery-soup-with-pancetta-cornbread-croutons/