Celeriac soup with toasted hazelnut crumble
Let this hearty celeriac soup warm you up on cold days. Top with our hazelnut crumble for added crunch and serve for lunch or as a starter to a winter menu
- Serves: 4 persons
- 1tbsp olive oil
- 1onion, sliced
- 2celery sticks, diced
- 2garlic cloves, sliced
- 1small celeriac (about 800g), peeled and diced
- 500ml vegetable stock
- ¼tsp ground nutmeg
- 50ml low-fat crème fraîche
- 2tbsp hazelnuts, roughly chopped
- 2tbsp panko breadcrumbs
- small handful of chives, finely chopped
Step 1Heat half the oil in a large saucepan over a medium-low heat. Sweat the onion, celery and garlic with the pan partially covered by the lid for 15 mins, until softened. Tip in the celeriac and pour over the stock. Bring to a simmer, cover, and cook for 15-20 mins, until the celeriac is tender. Remove from the heat, stir in the nutmeg, crème fraîche and some seasoning. Blitz with a hand blender until smooth.
Step 2Meanwhile, heat the remaining oil in a frying pan over a medium heat. Fry the hazelnuts and breadcrumbs gently for a few minutes, until toasted. Put in a bowl, stir in the chives and season. Ladle the soup into bowls and spoon over the hazelnut crumble to serve.