Beetroot and pear soup with pancetta

SERVES 6  

1 tbsp olive oil 

2 small red onions, roughly chopped 

3 garlic cloves, finely sliced 

2 celery sticks, roughly chopped 

a pinch of ground cinnamon 

600g beetroot, peeled and cut into 1-2 cm cubes 

2 ripe pears, cored and cut into 2-3 chunks 

1.2 litres hot vegetable stock 

salt and black pepper 

TO SERVE 

12 thin slices of pancetta 

6 slices of brioche 

• Heat the oil in a large saucepan and add the onions, garlic and celery. 
• Cook, covered, on a low heat for 15 minutes, until the onions and celery are soft. Stir in the cinnamon. Add the beetroot and the pears and continue to cook, covered, for 10 minutes.
• Pour over the stock, cover again and simmer for 40 minutes or until the beetroot is very tender. 
• Use a hand-held blender to puree the soup until smooth. 
• Season well with salt and black pepper. 
• Keep the soup warm. Heat a griddle pan over a high heat and grill the pancetta until crispy. Remove from the pan and do the same to the brioche, which won’t take a second to toast on a hot griddle. 
• Serve the soup in warm bowls, garnished with two strips of pancetta each and the toasted brioche on the side.