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.
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
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.