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Celeriac and Pork Belly Soup

Print Recipe
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Course dinner, Soup
Cuisine American
Servings 8

Ingredients
  

  • 2 pounds celeriac peeled, 2-inch dice
  • 1/2 yellow onion 2-inch dice
  • 2 Fuji apples peeled, cored, 2-inch dice
  • 2 cloves garlic
  • 1 cup white wine
  • 1 stick butter 4 ounces, softened
  • 1 cup buttermilk
  • 2 tablespoons salt
  • 1 teaspoon sugar
  • 1/2 pound pork belly
  • 1 teaspoon olive oil
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1 tablespoon salt
  • 1/4 cup toasted pecans chopped
  • 1/4 cup olive oil
  • 1 teaspoon whole-grain mustard
  • 2 tablespoons apple cider vinegar
  • 1 pinch salt
  • 1 tablespoon olive oil
  • 1 pound kale
  • 1/2 yellow onion thinly sliced

Instructions
 

  • Preheat oven to 325°F (160°C).
  • Season pork belly with salt and pepper. Place in a roasting pan and cook for 2-2.5 hours, or until tender and crispy.
  • While pork belly is cooking, make the soup. In a large pot, combine celeriac, onion, apples, garlic, white wine, butter, buttermilk, salt, and sugar. Bring to a boil, then reduce heat and simmer for 30 minutes, or until celeriac is tender.
  • Blend the soup until smooth. Season to taste.
  • In a small bowl, whisk together pecans, olive oil, mustard, apple cider vinegar, and salt. Set aside.
  • In a large skillet, heat olive oil over medium heat. Add kale and onion and cook until wilted and softened, about 5-7 minutes.
  • Slice pork belly into bite-sized pieces.
  • Serve soup topped with pork belly and kale mixture. Drizzle with pecan vinaigrette.
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