Name: Celery Root and Pancetta Soup
Ingredients: 2 medium celery root bulbs; ~1 cup celery root stalks; ~1/2 cup celery root leaves; 3 oz diced pancetta; 1 medium shallot; 1 clove fresh garlic; 2 cup chicken or vegetable stock; salt and white pepper to taste; 1-2 tbsp very good quality olive oil; ~2 tbsp all-purpose flour

Instructions

Heat a large, heavy sauce pan over medium-high heat. Add olive oil and swirl around. Add pancetta and saute until the pancetta is cooked and a little crispy.
Add shallot and garlic and saute, stirring almost constantly to avoid sticking and browning.
Add the flour and stir. Cook for a minute or so, stirring constantly to avoid browning.
Add the chicken stock and stir or whisk to thoroughly incorporate the stock into the roux. Add the celery root, stalks and leaves and bring ingredients to a boil. Reduce heat and simmer for 15-20 minutes until the celery root is fork tender and the leaves and stalks are tender.
Using your hand-held immersion blender (or blender or Vitamix), puree the soup mixture until it is very smooth. Taste for salt and pepper.

Note

Add a swirl of fresh cream if you desire--it makes it quite rich and delicious! However, I found that this soup had plenty of body and was very flavorful even without the cream. I would serve this with a light-bodied Pinot Noir for dinner or with a crisp Sauvignon Blanc for a starter.

Celery Root and Pancetta Soup