Prue Leith's beetroot and pear soup with pancetta - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Prue Leith’ s beetroot and pear soup with pancetta By You Magazine - November 24, 2019 Beetroot and pear are the perfect combination in the warm, comforting winter soup recipe. Serve with slices of brioche. Chris Alack 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 1. 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. 2. 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. 3. Use a hand-held blender to puree the soup until smooth. Season well with salt and black pepper. Keep the soup warm 4. 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. 5. Serve the soup in warm bowls, garnished with two strips of pancetta each and the toasted brioche on the side. Buy Prue’ s book with 20% off Prue: My All-time Favourite Recipes is published by Bluebird, price £25. To order a copy for £20 until 1 December with free p&p, visit mailshop.co.uk or call 01603 648155. Recipe: Prue Leith. Food styling: Clare Lewis. Styling: Sue Radcliffe RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved