Chunky chicken and celeriac soup

Serving suggestion: Chunky chicken and celeriac soup with garlicky grilled sourdough on the side.
Serving suggestion: Chunky chicken and celeriac soup with garlicky grilled sourdough on the side. Photo: William Meppem
Dietary
Gluten-free

Warm the cockles of your heart with a bowl of this hearty, chunky soup. If celeriac isn't for you, replace it with another winter vegetable, such as parsnip, fennel or artichoke.

Ingredients

1½ tbsp olive oil

15g unsalted butter

1 medium trimmed leek, white and light green parts only, washed well, finely sliced

¼ cup (40g) rindless smoky bacon, finely diced (check gluten-free if required)

1 clove garlic, finely chopped

¼ tsp rosemary leaves, finely chopped

½ tsp sea salt

200g peeled celeriac, cut into 1½ cm pieces

2 tbsp white wine

250g chicken thigh fillet, cut into 1cm dice

1 cup tinned tomatoes, chopped

6 cups chicken stock

400g tin borlotti beans, rinsed well

freshly ground pepper

2 tbsp flat leaf parsley, finely sliced, to serve

freshly grated parmesan cheese, to serve

extra virgin olive oil, to serve

Method

In a heavy-based pot, heat the olive oil with the butter over medium heat and gently cook the leeks, bacon, garlic, rosemary and salt until softened (about five minutes). Add the celeriac and cook for two minutes.

Deglaze the pot with wine then simmer for one minute.

Add the chicken, tomatoes and stock. Bring to the boil, skim the surface and simmer for 40 minutes. Add the beans and simmer for a further 10 minutes. Check seasoning and add more chicken stock if needed for correct consistency.

Spoon the soup into four bowls, give a good grind of pepper, and sprinkle with parsley and parmesan. Drizzle over extra virgin olive oil and serve.

Tip: To add further dimension to the chicken soup, serve it with grilled or toasted sourdough bread that has been rubbed with garlic and drizzled with extra virgin olive oil.