By 
45 min
8 bowls
Celeriac soup with hazelnut oil
A wonderfully soft and creamy soup with a hint of hazelnut flavor. The chopped hazelnuts are optional. I loved these with the soup, my husband was not a fan he didn’t like the texture in his soup. So it is very personal. The hazelnut oil was really successful for both of us.
What do you need?
- 1 celeriac, cut
- 2 leeks white, cut
- 1 onion, chopped
- 1.5 l (53 oz) chicken stock
- 200 ml (7 oz) light cream
- Pepper and salt to taste
- Hazelnut oil
- Optional: 50 gr 1,8 oz) hazelnuts finely chopped
How to make it?
Heat a tablespoon of oil and fry the onion for 2 minutes, stirring regularly.
Now add the celeriac and leek. Let it simmer for 3 minutes with the onion.
Add the chicken stock and cook for 20-30 minutes. Until the celeriac is cooked.
Mix the soup with a hand blender and add the cream. Season with salt and pepper.
Divide between bowls and drizzle 1 tablespoon of hazelnut oil over each bowl. Also divide finely chopped hazelnut pieces over each bowl.
Bon Appetit!
