Celeriac soup with toasted hazelnuts & truffle oil

Name: Celeriac soup with toasted hazelnuts & truffle oil
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp olive oil; Knob of butter; 3 echalion shallots, finely diced; 2 sticks celery, chopped; 1 clove/s garlic, finely chopped; 1 celeriac, peeled and diced; 1 medium potato, peeled and diced; 1 bay leaf; Few sprigs lemon thyme, to give 1 tbsp leaves; 1 L vegetable stock; 100 g pack blanched hazelnuts; 2 tbsp British crème fraîche; ½ lemon, for squeezing, to taste; Truffle oil, for drizzling

This makes a lovely starter and can be easily doubled to serve more. To make this vegan, swap the butter and crème fraîche for plant-based alternatives.

5 out of 5 stars(1) Rate this recipe

Vegetarian2 of your 5 a day

Serves4
CourseStarter
Prepare15 mins
Cook25 mins
Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

2 tbsp olive oil
Knob of butter
3 echalion shallots, finely diced
2 sticks celery, chopped
1 clove/s garlic, finely chopped
1 celeriac, peeled and diced
1 medium potato, peeled and diced
1 bay leaf
Few sprigs lemon thyme, to give 1 tbsp leaves
1 L vegetable stock
100g pack blanched hazelnuts
2 tbsp British crème fraîche
½ lemon, for squeezing, to taste
Truffle oil, for drizzling

Method

Heat the oil and butter in a medium saucepan. Cook the shallots and celery for 3-4 minutes until beginning to soften. Add the garlic and cook for 1 minute more until fragrant.
Stir in the celeriac, potato, bay leaf and thyme and cook for 1 minute. Pour in the stock, then cover and simmer for 20 minutes until the vegetables are tender. As they cook, toast the hazelnuts. Preheat the oven to 180ºC, gas mark 4. Spread the nuts over a baking tray and roast for 5 minutes until golden. Cool.
Remove the soup pan from the heat and take out the bay leaf. Add ¾ of the hazelnuts. Blend the soup with a stick blender until smooth, stir in the crème fraîche and blend again. Chop the remaining nuts and set aside.
Season the soup to taste, add a squeeze of lemon, then ladle into bowls. Serve scattered with the reserved hazelnuts and drizzled with the truffle oil.