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Celeriac soup with caramelised onions and hazelnuts
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3 tbsp olive oil
2 onions, finely sliced
15g unsalted butter
1 litre chicken or vegetable stock
600g celeriac (about 1 small), peeled and cut into small cubes
50g hazelnuts, toasted and roughly chopped
½ x 25g pack flat leaf parsley, leaves picked and roughly chopped
1. Put the oil in a large pan set over a medium heat. Add the onions and cook gently for 10 minutes until translucent. Transfer half the onions to a smaller pan with the butter and continue to cook on a low heat for 20 minutes, stirring regularly, until deep golden and caramelised.
2. Meanwhile, put the stock, celeriac and 200ml water in the larger pan. Bring to the boil, then reduce the heat and simmer for 25-30 minutes until the celeriac is soft. Blend the mixture with a stick blender or in a food processor until completely smooth, adding a little water if you prefer a thinner consistency. Return to the pan over a low heat to gently warm through; season. Ladle the soup into bowls and top with the caramelised onions, hazelnuts and parsley.
This recipe first appeared in Waitrose & Partners Food, January 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2019.
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