Christmas Soup with Scones | Martin O'Donnell

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk offers a lighter option with a similar texture.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor without dairy.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can enhance flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is fresher and can be more economical.

Saute smoked pancetta in a pan until cooked, then remove it from the pan, keeping the fat in.

Add chopped onions and a knob of butter to the pan with the pancetta fat and sauté until softened.

Wrap a whole celeriac in tin foil with vegetable oil, tarragon, thyme, salt, and pepper; bake in the oven for about 1 hour.

After baking, remove the celeriac from the foil and peel it like an orange; chop it roughly.

Add the chopped celeriac to the pan with sautéed onions.

Pour in 600ml of vegetable stock to cover the celeriac and bring to a boil; simmer for 10-15 minutes until heated through.

Blend the soup until smooth using a stick blender; add cream to the soup and mix well.

For the scones, mix flour, baking powder, and butter in a bowl until crumbly; add 100g of grated Irish cheese.

Pour in 250ml of buttermilk and mix until combined; avoid overworking the dough.

Turn the dough out onto a floured surface and shape it; cut into rounds with a cutter.

Place the scones on a baking sheet and bake until golden brown, about 15-20 minutes.

Serve the celeriac soup garnished with crispy pancetta on top, alongside the cheesy buttermilk scones.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens