Celery soup with crisp pancetta

Creamy celery soup is garnished with mint for freshness and pancetta for crunch.

Heat 1 1/2 tbsp oil in a large saucepan over medium heat. Cook onion and celery for 10 mins or until softened. Add potato and stock. Bring to the boil. Reduce heat, cover and simmer for 20 mins or until tender. Set aside for 5 mins to cool.
Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook the pancetta for 2-3 mins each side or until crisp. Transfer to a plate lined with paper towel. Break into shards.
Add the mint to the soup. Use a hand blender to blend until smooth. Season. Ladle among bowls and sprinkle with pancetta and extra mint.

Source

2 tbsp Coles Brand Pure Olive Oil

1 brown onion, chopped

1 bunch celery, thinly sliced

300g red washed potatoes, chopped

3 cups salt-reduced vegetable stock

100g pancetta

2 tbsp fresh mint leaves, plus extra to serve

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