Cream Of Celeriac Soup With Pancetta Chips - cooking recipe

Ingredients

1 tbsp oil
1 None onion, thinly sliced
14 oz celeriac, peeled and diced
2 1/2 cups vegetable stock
2/3 cup heavy cream
1 None Granny Smith apple, peeled, cored and diced
8 slices pancetta
2 sprigs fresh chervil, leaves finely chopped, plus additional, for garnish

Preparation

Preheat the oven to 400\u00b0F. Heat the oil in a medium saucepan on medium heat. Saute the onion and celeriac for 3 mins. Season with salt and black pepper. Add the stock and cream. Cover and simmer for 10 mins. Add the apple; cover and simmer for 10 mins.
Line a baking pan with parchment paper and place the pancetta on it. Cover with a sheet of parchment paper and place another baking pan on top. Bake for 6 mins. Remove the top pan and parchment paper and bake for 3-4 mins, until browned.
Transfer the soup to a blender and puree. Season with salt and black pepper and stir in the chervil. Ladle into bowls. Top with the pancetta and garnish with additional chervil.