I felt like doing this one for a while. Never been massive on celeriac, but I think I just got converted.

First, I chopped and fried some pancetta, removed it from the pan and fried some chopped shallot on the same fat, with  abay leaf and some thyme for flavour. Then in went cubed celeriac, slightly sweated, some chicken stock on it and that cooked nicely for about 20 minutes. Then I storred in some double cream, not much, just a touch for the colour, brought back to the boil, fished out the bay leaves and stalks and pureed the soup until smooth and velvety. With only a touch of seasoning needed, I topped it with crispy pancetta, some fresh thyme and a drop of truffle oil. Absolutely loved it!