Celeriac is one of our favourite vegetables to make into soup. Once cooked it goes super soft, so it whizzes into the smoothest of soups — so satisfying and cosy! The crispy sage and toasted hazelnuts (as well as the double cream) make the soup seem even creamier.
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Serves
4
Celeriac
Onion
Garlic Clove
Butter
Chicken Stock
Bay Leaf
Double Cream
Blanched Hazelnuts
Vegetable Oil
Fresh Sage
Salt
Black Pepper
Serves
4
Celeriac
Onion
Garlic Clove
Butter
Chicken Stock
Bay Leaf
Double Cream
Blanched Hazelnuts
Vegetable Oil
Fresh Sage
Salt
Black Pepper
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Step 1.
Top and tail the celeriac, then use a large knife to trim off all of the skin, without taking off too much flesh. Dice into 2cm cubes. Halve and finely chop the onion, then finely chop the garlic.
Step 2.
Melt half of the butter in a large lidded saucepan set over a medium heat and scrape in the diced celeriac and onion. Add a big pinch of salt and put on the lid. Cook for 10 mins, stirring every now and again. You want the onion to soften but not take on any colour.
Step 3.
Add the garlic and cook for another 2 mins.
Step 4.
Pour in the chicken stock and add the bay leaves. Bring up to the boil, then reduce to a simmer. Cook for 15 mins with the lid on, until the celeriac cubes are really tender.
Step 5.
Pour in the double cream and use a stick blender to whizz until velvety smooth. Season with salt and black pepper and keep warm.
Step 6.
Toast the hazelnuts in a frying pan for 2-3 mins until lightly golden and smelling amazing. Tip out of the pan and roughly chop.
Step 7.
Melt the remaining butter in the same frying pan with the vegetable oil set over a medium-high heat and add the sage leaves. Fry for 1-2 mins until crisp, then remove from the heat and tip in the toasted hazelnuts.
Step 8.
Spoon the soup between bowls and top with some of the crispy sage and buttery hazelnuts. Finish with a crack of black pepper.
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