Description
A creamy and nutty soup made with celeriac and roasted hazelnuts.
Ingredients
Scale
- 1 large celeriac, peeled and diced
- 1 cup hazelnuts, roasted
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable stock
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add diced celeriac and cook for 5 minutes.
- Pour in vegetable stock and bring to a boil.
- Reduce heat and simmer for 20 minutes, or until celeriac is tender.
- Blend the soup until smooth using an immersion blender.
- Stir in heavy cream and roasted hazelnuts.
- Season with salt and pepper.
- Serve warm with extra hazelnuts for garnish.
Notes
- Roast hazelnuts for extra flavor before adding.
- Adjust cream quantity for desired thickness.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg