Mary Berry Celeriac Soup With Crispy Pancetta And Poppy Seed Croutons Recipe [Tips & Tricks]

If you’re looking for a soup that’s both comforting and full of flavor, Mary Berry’s celeriac soup with crispy pancetta and poppy seed croutons is a must-try!

This recipe combines the smooth, earthy taste of celeriac with the crispy, savory crunch of pancetta, topped off with poppy seed croutons for a delightful texture contrast. It’s the perfect balance of flavors, and the unique twist of the croutons takes it to the next level, making it a standout dish that’s both elegant and easy to prepare. Whether you’re cozying up on a chilly day or impressing guests at a dinner party, this recipe is guaranteed to be a hit!

Mary Berry Celeriac Soup With Crispy Pancetta And Poppy Seed Croutons Recipe

Ingredients Needed

The ingredients for Mary Berry’s Celeriac Soup with Crispy Pancetta and Poppy Seed Croutons are a beautiful blend of earthy, savory, and crisp flavors that create a wonderfully balanced dish. Here’s what you’ll need:

For The Soup

• Celeriac (also known as celery root): This is the star of the dish. Celeriac has a nutty, slightly sweet, and earthy flavor with a creamy texture when cooked. It’s a root vegetable that pairs exceptionally well with creamy soups and adds a depth of flavor that other root vegetables like carrots or potatoes simply can’t match.
• Butter: Adds richness and depth to the soup base. It provides a silky smooth texture to the soup and enhances the flavor of the celeriac.
• Onions: A classic soup base ingredient, onions bring sweetness and depth to the dish as they caramelize during cooking, complementing the natural flavors of the celeriac.
• Garlic: A key ingredient to infuse the soup with aromatic undertones, garlic adds a savory punch to the overall flavor profile.
• Vegetable or chicken stock: The broth serves as the foundation for the soup, providing liquid to cook the celeriac and creating a savory backdrop. You can opt for vegetable stock for a vegetarian version or chicken stock for a deeper, richer taste.
• Thyme: Fresh thyme offers an herbaceous, slightly peppery note that pairs beautifully with the celeriac.
• Salt and pepper: For seasoning, these staples are essential to bring out the flavors of the soup and to balance the richness of the stock and butter.

For The Croutons

• Bread: Typically, you’ll want to use a crusty bread like sourdough or a baguette, as it will hold up better when toasted and topped with the crispy pancetta and poppy seeds. The bread should be cut into cubes for perfect bite-sized pieces.
• Pancetta: Pancetta is an Italian dry-cured pork belly that’s sliced thin and has a savory, salty, and slightly sweet flavor. When cooked until crispy, it adds a delightful crunch and depth of flavor to the soup.
• Poppy seeds: These tiny seeds pack a surprising punch in terms of texture and flavor. They have a nutty, slightly sweet flavor, adding a bit of crunch and visual appeal to the croutons.
• Olive oil: Used for toasting the bread cubes, olive oil adds richness and helps achieve the crispy texture needed for the croutons.
• Fresh parsley (optional): For a fresh and vibrant finish, parsley can be sprinkled over the croutons for color and a slightly grassy flavor.

Equipment Needed

To make Mary Berry’s Celeriac Soup with Crispy Pancetta and Poppy Seed Croutons, there are a few key pieces of kitchen equipment that will ensure the recipe comes together beautifully:

• Large pot or Dutch oven: A sturdy pot or Dutch oven is perfect for sautéing the onions, garlic, and celeriac. It also helps in simmering the soup to allow the flavors to meld together.
• Blender or immersion blender: To achieve the smooth and velvety texture of the soup, you’ll need a blender to puree the cooked celeriac and broth mixture. If you prefer to skip transferring hot soup into a blender, an immersion blender works wonders for blending the soup directly in the pot.
• Baking tray: You’ll need a baking tray to toast the bread cubes in the oven. The baking tray helps evenly distribute the heat so that the croutons crisp up perfectly without burning.
• Frying pan: To cook the pancetta until it’s crispy, a frying pan is necessary. A non-stick or cast iron skillet works best for this task, as it allows the pancetta to crisp evenly and prevents it from sticking to the pan.
• Knife and chopping board: For preparing the vegetables, pancetta, and bread, a sharp knife and sturdy chopping board will make the job much easier and safer.

How To Make Mary Berry’s Celeriac Soup With Crispy Pancetta And Poppy Seed Croutons

Creating this comforting and flavorful soup is a step-by-step process that’s both easy to follow and highly rewarding. Here’s how to make it:

Step 1: Prepare the Vegetables
Start by peeling and chopping the celeriac into small chunks. The celeriac can be a bit tough to peel, so using a sharp knife or vegetable peeler is essential. Once chopped, set it aside. Chop the onion and garlic finely to ensure they cook quickly and evenly.

Step 2: Cook the Soup Base
In a large pot, melt butter over medium heat. Add the chopped onions and garlic, and cook until softened and fragrant, about 5-7 minutes. Stir occasionally to ensure nothing burns. Add the chopped celeriac to the pot and cook for a few more minutes, letting the flavors start to develop.

Step 3: Add the Stock and Seasoning
Pour in the vegetable or chicken stock, and add fresh thyme, salt, and pepper to taste. Bring the mixture to a simmer, and let it cook for about 20-25 minutes, or until the celeriac is completely tender.

Step 4: Blend the Soup
Once the celeriac is soft, use a blender or immersion blender to puree the soup until it’s smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending in batches. Return the soup to the pot if needed, and adjust the seasoning with more salt and pepper if desired. Keep the soup warm while you prepare the croutons.

Step 5: Make the Croutons
Preheat the oven to 200°C (400°F). Cut the bread into cubes and place them on a baking tray. Drizzle with olive oil, then sprinkle with poppy seeds. Bake in the oven for about 10-12 minutes or until the bread is golden and crispy. While the croutons bake, fry the pancetta in a hot frying pan until it becomes crispy, which usually takes about 4-5 minutes.

Step 6: Serve and Garnish
Ladle the soup into bowls, and top with a handful of crispy pancetta and poppy seed croutons. Optionally, sprinkle with freshly chopped parsley for added color and flavor. Serve immediately while the soup is warm and the croutons remain crisp.

Expert Tips

1. Celeriac Prep: When peeling celeriac, it’s helpful to trim off the tough skin with a sharp knife, as it can be difficult to peel with a vegetable peeler due to its uneven shape.
2. Texture Variation: For an extra silky texture, after blending the soup, you can strain it through a fine sieve to remove any remaining chunks. This is particularly useful if you prefer an ultra-smooth consistency.
3. Stock Choice: For a deeper flavor, use homemade stock instead of store-bought, especially if you’re using chicken stock. Homemade stock adds a layer of complexity to the soup that store-bought versions can lack.
4. Crouton Tips: If you want to make the croutons in advance, bake them and store them in an airtight container. They’ll stay crisp for a few days, so you can prepare them ahead of time.
5. Crisp Pancetta: Be sure not to overcrowd the pan when frying the pancetta. Cooking in batches ensures each piece crisps up evenly without becoming soggy.

Mary Berry’s Celeriac Soup with Crispy Pancetta and Poppy Seed Croutons is a dish that combines the best of comfort food with a touch of elegance. The creamy, earthy celeriac soup pairs wonderfully with the salty, crispy pancetta and the poppy seed croutons, creating a texture contrast that elevates each bite.

Whether you’re serving it as a starter for a dinner party or enjoying it as a cozy weeknight meal, this soup is sure to impress. It’s an incredibly versatile recipe that allows for tweaks based on personal preference, but the balance of flavors and textures is what truly makes it shine. With a few simple steps and the right ingredients, you’ll be enjoying this satisfying soup in no time.

Easy Recipe Variations For Mary Berry’s Celeriac Soup With Crispy Pancetta And Poppy Seed Croutons

Mary Berry’s Celeriac Soup with Crispy Pancetta and Poppy Seed Croutons is a deliciously comforting dish, but there’s always room for creative twists!

Whether you’re looking to cater to dietary preferences or simply want to experiment with flavors, here are some easy recipe variations that can give this classic soup a fresh take.

1. Vegetarian or Vegan Version

   If you’re looking to make the soup vegetarian or vegan, replacing the crispy pancetta is a must. A great alternative would be crispy mushrooms-mushrooms, when cooked properly, can have a meaty texture that mimics the pancetta’s bite. Simply sauté the mushrooms until they’re golden and crispy to give the soup an added umami depth. For a vegan version, use olive oil or vegan butter instead of regular butter, and make sure your croutons are dairy-free (using a dairy-free butter or oil for the croutons works perfectly).

2. Herbed Celeriac Soup

   To enhance the soup’s flavor, consider adding a variety of fresh herbs such as thyme, rosemary, or sage. Adding thyme during the sautéing of the vegetables will infuse the soup with an earthy, aromatic flavor. A dash of fresh parsley or chives sprinkled on top just before serving will also add brightness and a lovely pop of color, balancing the richness of the pancetta and the soup itself.

3. Spicy Twist

   If you enjoy a bit of heat, why not add a spicy twist to the celeriac soup?

   A pinch of chili flakes or a finely chopped red chili pepper can bring a lively warmth that complements the natural sweetness of the celeriac. Additionally, for a more substantial kick, you can drizzle a small amount of harissa paste or add a spoonful of curry powder while cooking the vegetables. These flavors work beautifully with the creamy texture of the soup and create a unique, bold experience.

4. Root Vegetable Medley

   Celeriac doesn’t have to be the only root vegetable in the soup. You can incorporate other root vegetables like parsnips, sweet potatoes, or carrots to diversify the flavor profile and texture. Simply swap some of the celeriac for these veggies, or use a mix of all of them. A parsnip adds a sweet, nutty flavor that pairs nicely with the creaminess of the soup, while sweet potatoes contribute a smooth, velvety texture when blended.

5. Add a Cheese Element

   To elevate the richness of the soup, consider adding a hint of cheese. Stirring in a small amount of cream cheese or cream can give the soup an extra layer of decadence. Alternatively, for more flavor, grated Gruyère or Parmesan can be sprinkled on top of the soup just before serving. If you’re seeking an even cheesier soup, try blending in some cheese directly with the soup base for a smooth and indulgent texture.

Best Practices To Store Leftovers

Storing leftovers of Mary Berry’s Celeriac Soup with Crispy Pancetta and Poppy Seed Croutons can be a great way to enjoy this comforting dish over several days, but there are some key practices to ensure the best flavor and texture.

1. Cool the Soup Properly

   Before storing, make sure the soup is cooled down to room temperature. Placing hot soup directly into the fridge can raise the overall temperature inside your fridge, compromising the freshness of other items. Let the soup cool for about 30 minutes before transferring it into airtight containers.

2. Storing the Soup

   The soup can be stored in airtight containers in the refrigerator for up to 3-4 days. For longer storage, it can be frozen. To freeze, pour the cooled soup into freezer-safe containers, leaving a little space at the top to allow for expansion. The soup can be frozen for up to 3 months. When ready to reheat, thaw it overnight in the refrigerator and then warm it gently over low heat on the stove.

3. Storing the Croutons

   The poppy seed croutons are best enjoyed fresh, as they tend to lose their crispiness over time. If you have leftover croutons, store them in an airtight container at room temperature for up to 1-2 days. You can also re-crisp them by placing them in a low oven (around 300°F / 150°C) for a few minutes. Avoid storing the croutons in the same container as the soup, as the soup’s moisture will make them soggy.

4. Reheating

   When reheating the soup, it’s best to do so slowly and gently over low heat. Stir occasionally to ensure it heats evenly.

   If the soup appears a little thick after storage, add a splash of water or vegetable broth to thin it out. Once heated, top the soup with fresh croutons for that crispy contrast.

What Goes Well With Celeriac Soup With Crispy Pancetta And Poppy Seed Croutons

While the celeriac soup with crispy pancetta and poppy seed croutons is already a fulfilling dish, pairing it with other sides or toppings can elevate the meal to the next level. Here are some ideas to complement the soup:

1. Simple Green Salad

   A fresh green salad with a light dressing-such as lemon vinaigrette-can provide a crisp contrast to the rich and creamy texture of the soup. The acidity from the vinaigrette will also balance the earthiness of the celeriac and the saltiness of the pancetta, making it a refreshing accompaniment.

2. Grilled Cheese Sandwich

   For a more indulgent pairing, a grilled cheese sandwich is always a crowd-pleaser. The melty cheese and toasted bread work wonderfully with the smooth soup, and the crispy texture of the sandwich echoes the crunch of the croutons. Opt for sharp cheddar or Gruyère for a richer, deeper flavor.

3. Roasted Vegetables

   Roasted vegetables, such as brussels sprouts, carrots, and parsnips, provide a hearty, savory side dish that complements the earthy flavors of the soup. Roasting brings out the natural sweetness of the vegetables, which pairs perfectly with the savory pancetta in the soup.

4. Soft Boiled Eggs

   For added richness, a soft-boiled egg on the side of the soup can be a delightful addition. The creamy yolk adds an extra layer of indulgence, while the mild flavor of the egg won’t overwhelm the delicate taste of the celeriac. The egg also brings in a wonderful protein element to the meal.

5. Crusty Bread

   A warm, crusty baguette or sourdough bread is ideal for dipping into the creamy soup. You can even serve the bread alongside with a dollop of herbed butter to add some extra flavor to every bite.

Conclusion

Mary Berry’s Celeriac Soup with Crispy Pancetta and Poppy Seed Croutons is a timeless recipe that beautifully balances creamy, earthy flavors with crispy, savory accents. With easy variations, such as vegetarian or spicy twists, you can easily make this soup your own while keeping its comforting essence.

Whether you’re storing leftovers for later or enjoying the soup with a delicious side, its versatility shines through. Serve it with a fresh green salad, a grilled cheese sandwich, or a hearty crusty bread to complement the dish, creating a meal that is not only satisfying but a true celebration of flavor. Whether as a main course or a starter, this soup is perfect for any occasion, offering warmth and comfort with every spoonful.

FAQs

What Ingredients Are Required To Make Mary Berry’s Celeriac Soup With Crispy Pancetta And Poppy Seed Croutons?

To make this soup, you will need celeriac, onions, garlic, vegetable stock, olive oil, butter, pancetta, poppy seeds, and bread for the croutons. Additionally, seasoning such as salt and pepper will be needed for flavor.

How Long Does It Take To Prepare Mary Berry’s Celeriac Soup With Crispy Pancetta And Poppy Seed Croutons?

The preparation time for the soup is about 15 minutes, with a cooking time of 45 minutes. Including the time to prepare the croutons, the total time should be around 1 hour.

Can I Substitute Pancetta In This Recipe?

Yes, you can substitute pancetta with bacon or even smoked sausage for a different flavor. If you prefer a vegetarian option, you could skip the pancetta entirely or replace it with a plant-based alternative.

How Do I Make The Poppy Seed Croutons For The Soup?

To make the poppy seed croutons, cut the bread into cubes, drizzle with olive oil, and sprinkle with poppy seeds. Then, toast them in the oven at 180°C (350°F) for 10-15 minutes or until they are golden and crispy.

Can I Use Store-bought Vegetable Stock For The Celeriac Soup?

Yes, store-bought vegetable stock can be used, but for a richer flavor, homemade stock is a great option. Just make sure to adjust the seasoning if the stock is salty.

What Is The Best Way To Prepare Celeriac For This Soup?

To prepare celeriac, first peel the tough outer skin with a sharp knife. Then, chop the celeriac into small cubes to ensure it cooks evenly when added to the soup.

Can I Freeze Mary Berry’s Celeriac Soup With Crispy Pancetta And Poppy Seed Croutons?

Yes, the soup can be frozen for up to 3 months. However, it’s best to freeze the soup without the croutons. You can make the croutons fresh when you’re ready to serve the soup.

What Can I Serve With Mary Berry’s Celeriac Soup With Crispy Pancetta And Poppy Seed Croutons?

This soup is perfect as a light meal on its own, but it can be served with a side of crusty bread, a fresh green salad, or a simple cheese platter to complement the flavors.

Is This Soup Gluten-free?

The celeriac soup itself is gluten-free, but the croutons are made with bread, which contains gluten. To make the soup gluten-free, you can substitute gluten-free bread for the croutons.

How Do I Make The Celeriac Soup Smoother If I Don’t Have A Blender?

If you don’t have a blender, you can use a hand-held immersion blender to purée the soup directly in the pot. Alternatively, you can mash the soup with a potato masher for a more rustic texture.