Name: Celery soup with crisp pancetta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 36.40 gm Brand Pure Olive Oil; 1 brown onion, chopped; 1 bunch celery, thinly sliced; 300g red washed potatoes, chopped; 765.00 gm vegetable liquid stock; 100g pancetta; 40.00 ml fresh mint leaves, plus extra to serve

Celery soup with crisp pancetta

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Velvety celery soup topped with fresh mint and crispy pancetta.

Ingredients:

36.40 gm Brand Pure Olive Oil
1 brown onion, chopped
1 bunch celery, thinly sliced
300g red washed potatoes, chopped
765.00 gm vegetable liquid stock
100g pancetta
40.00 ml fresh mint leaves, plus extra to serve

Instructions:

In a large saucepan over medium heat, heat 1 1/2 tbsp oil. Sauté onion and celery for 10 mins until soft. Add potato and stock, bring to a boil, then reduce heat, cover, and simmer for 20 mins until tender. Rest for 5 mins before serving.
Heat the remaining oil in a large frying pan over medium heat. Cook the pancetta for 2-3 minutes on each side until crisp. Transfer to a plate lined with paper towel and break into shards.
Gently fold in the fresh mint leaves to infuse the soup with a burst of flavor. Use a hand blender to achieve a velvety smooth texture. Season to perfection. Serve the soup in individual bowls, topping each with crispy pancetta and a sprinkle of fresh mint for a beautiful presentation.

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