Celeriac Soup with Pancetta and Toasted Hazelnuts

Ingredients

• Celeriac

  Raw

  16 oz or 454g

• Onions

  Raw

  1 large or 150g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Salt

  Table

  1 dash or 0.4g

• Pancetta

  Sainsbury's

  8 oz or 227g

• Brussels sprouts

  Raw

  1 lb or 453g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Garlic

  Raw

  3 cloves, minced or 9g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Wheat flour

  Whole-grain

  2 tbsp or 15g

• Chicken stock

  Soup, home-prepared

  4 cup or 960g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

• Hazelnuts or filberts

  Nuts

  ½ cup, whole or 68g

Directions

1. Preheat the oven to 400°F.
2. Peel and chop the celeriac into 2-inch cubes and cut the onion into 8 pieces. Toss with half of the olive oil and salt, then place on a lined baking sheet. Add hazelnuts to a separate lined baking sheet.
3. Roast vegetables and hazelnuts in the oven for 20 minutes. Remove, rub hazelnuts with a towel to remove skins, then roughly chop.
4. In a skillet, heat half of the remaining olive oil, add pancetta, and brown. Drain and reserve rendered oil.
5. In a large pot, use reserved pancetta fat to sauté shallot for 2 minutes. Add garlic and red pepper flakes, cooking for 2 more minutes. Stir in flour, cook for 1 minute, then add chicken stock, stirring to thicken. Add coconut milk, bring to boil, then simmer.
6. In a skillet, heat remaining olive oil and sauté brussels sprouts until browned and caramelized.
7. Add roasted celery root and onion to soup, blend with immersion blender or in a regular blender until smooth. Season with salt to taste if needed.
8. To serve, ladle soup into bowls, add caramelized brussels sprouts, top with pancetta, hazelnuts, and a drizzle of olive oil.

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