Potato, Chestnut and Celeriac Soup Topped with Pancetta and Potato Crisps

Serves
BoneBoneBoneBone
Cooks In
Cooking Time 40min

Ingredients

3 large Scotty Brand Potatoes, peeled and diced (peelings kept for crisps)
1 tbsp olive oil
Knob of butter
1 onion, chopped
1 leek, chopped
1 small celeriac, peeled and diced (peelings kept for crisps)
2 cloves of garlic, peeled and crushed
180g vac packed chestnuts, chopped
600ml vegetable stock
150ml sunflower oil
1 tbsp garlic granules
Fine sea salt
50g full fat crème fraiche
Bunch of chives, finely chopped

METHOD

  1. In a large saucepan, fry the onion and leek in the oil and butter over a medium heat for 8-10 minutes until soft but not coloured.

  2. Add the Scotty Brand Potatoes, celeriac, 100g of the chestnuts and garlic and stir for 4-5 minutes.

  3. Next add the vegetable stock, bring to the boil and then lower the heat to a simmer. Place a lid on the pan and leave to simmer for 20-25 minutes so the celeriac and potatoes are cooked through.

  4. Meanwhile, heat 150ml sunflower oil in a small saucepan over a medium/high heat. To check the oil is hot enough, drop in a potato peeling. If it starts to sizzle and floats to the top the oil is at the right temperature, if it sinks to the bottom and doesn’t immediately sizzle, it needs a bit longer. Once the oil is at the correct temperature, drop in a handful of your potato and celeriac peelings. Use a slotted spoon to keep moving the peelings around so they are evenly coated in the hot oil. Once golden and crispy, remove to a plate lined with kitchen paper and sprinkle over the garlic granules and some fine sea salt. Repeat until all the peelings are fried.

  5. Pour the soup into a blender or use a hand blender to blend the soup to a smooth consistency. Add 30g of the crème fraiche and continue to blend. Return to the pan if you used a blender, and keep on a low heat. Season to taste.

  6. Meanwhile fry 100g of pancetta in a small dry frying pan over a medium heat until crispy. For the last few minutes, add the remaining chopped chestnuts and stir so the chestnuts become well coated in the pancetta oil.

  7. Pour the hot soup into bowls and top with the fried pancetta and chestnuts, some potato and celeriac crisps, the chopped chives and a dollop of crème fraiche if desired.

  8. Enjoy!

This recipe was created and photographed by @bethanyfergusonfoodstyling

BACK TO RECIPES

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Freezable Garlic and Herb Potato and Vegetable Bake

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