INGREDIENTS

Serves 4

2 medium sized celeriac cut into chunks (approx. 400g each)
1 large potato cut into chunk
1 medium onion finely chopped
a couple of sprigs of thyme or a bay leaf
1 litre chicken or vegetable stock
Sea salt & freshly ground pepper
Knob of butter (optional), olive oil

Finely chop the onion, sweat in a tablespoon of olive oil and a knob of butter. Add a couple of sprigs of thyme or bay leaf, whatever you have. Meanwhile, chop the celeriac and potato and add to the pan together with the stock, season. Simmer until soft, approximately 20 mins. Whizz with a hand blender, taste for seasoning.

If using, while the soup is simmering, fry the pancetta then leave on kitchen paper. Put the hazelnuts in the oven or in a pan for about 5 minutes, chop coarsely or bash in a bag.

Pour the soup into bowls, add a dollop of crème fraiche, sprinkle some pancetta and hazelnuts if using, some chopped parsley and drizzle some olive oil. Serve with crusty bread.