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- Melt the butter in a large pan over a medium heat and cook the pancetta with one tablespoon of the rosemary leaves for 6-8 minutes until crisp. Scoop out a little of the pancetta and rosemary and set aside until ready to serve.
- Add the onions and celeriac, turn the heat to low and season with salt and black pepper. Cook gently for 15 minutes until softened. Add the garlic and the remaining rosemary and cook for two minutes longer.
- Add the barley and stir for one minute, then pour in the stock and bring to the boil. Season to taste, then simmer for 40 minutes or until the barley is soft and the soup has thickened.
- Taste and add more seasoning if necessary, then ladle into warmed bowls and add a dollop of crème fraîche to each. Scatter with the reserved pancetta and rosemary, to serve.
Per serving: 383kcals, 16.8g fat (8.6g saturated), 44g carbs (5.3g sugars), 17.2g protein, 9g fibre, 1.058g sodium