Pear and beetroot soup with crispy pancetta

Name: Pear and beetroot soup with crispy pancetta
Yield: Serves 6
Ingredients: 600 g beetroot, peeled and cut into l–2cm (½ in) cubes; 2 ripe pears, cored and cut into 2–3cm (1 in) chunks; salt and pepper to season; 12 thin slices of pancetta; 2 small red onions, roughly chopped; 2 celery sticks, roughly chopped; 6 slices of brioche; 1.2 litres hot vegetable stock; 1 tbsp olive oil; 3 garlic cloves, finely sliced; a pinch of ground cinnamon

Preparation info

Serves
6

Difficulty
Medium

Appears in

Prue

By Prue Leith

Published 2018

About

This is the perfect autumn warmer: fabulous colour, spicy and filling. Add a glug of brandy and tell yourself it is medicine . . . bound to ward off winter colds.

Ingredients

1 tbsp olive oil
2 small red onions, roughly chopped
3 garlic cloves, finely slice

Method

Heat the oil in a large saucepan and add the onions, garlic and celery. Cook, covered, on a lowish heat for a good 15 minutes, until the onions and celery are soft. Stir through the cinnamon.
Add the beetroot and pears to the saucepan and continue to cook, covered, for 10 minutes, removing the lid to stir halfway through. Pour over the stock, cover again and si

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