Celeriac Soup with Crispy 'nduja Breadcrumbs

Method

For the breadcrumbs
Heat a glug of oil in a medium ying pan over a high heat, add the ’nduja, then fry for 3-4 minutes, stirring, until it starts to melt. Add the breadcrumbs to the pan and cook for a further 2-3 minutes until crispy, then turn off the heat.

For the soup
Melt 50g of the butter in a large frying pan or saucepan over a medium heat. Add the onion and fry for a few minutes to just soften.

Add the celery and thyme sprigs and fry for another minute; then add the chopped celeriac. Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for around 15 minutes until the celeriac is just tender.

Blend the soup to a fine purée using a stick blender. Return to the heat. Add the cream and whisk in the remaining 25g of butter.

Season with salt and white pepper. Serve the soup hot, with a sprinkling of the crispy breadcrumbs.