Celeriac Velout With Chive Cream And Crispy Pancetta Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until translucent.
• STEP 2.Add celeriac and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until celeriac is tender.
• STEP 3.Using an immersion blender or a regular blender, puree the soup until smooth. Season with salt and pepper to taste.
• STEP 4.In a separate pan, cook pancetta until crispy. Remove from heat and let it cool on a paper towel to absorb excess oil.
• STEP 5.In a small bowl, mix together chopped chives and sour cream to make the chive cream.
• STEP 6.Serve the velouté in bowls, garnished with a dollop of chive cream and crispy pancetta. Enjoy!

Cooking Tips

• To make the velouté even creamier, you can add a splash of heavy cream or coconut milk before blending.
• If you don't have pancetta, you can substitute it with bacon for a similar crispy texture and smoky flavor.
• For a vegetarian version, you can omit the pancetta and use vegetable broth instead of chicken broth.

Storage and Serving

• Leftover velouté can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup gently on the stovetop, adding a splash of water or broth to thin it out if needed.
• Serve the velouté as a starter for a dinner party or as a main course with crusty bread and a side salad.