Celeriac Soup with Hazelnuts and Fresh Cream
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Celeriac (celery root) | 2 kg |
| Leeks | 500 g |
| Water | 1 liter |
| Fresh cream (liquid) | 40 g |
| Whole hazelnuts (peeled) | 30 g |
| Fresh sage leaves | 2 leaves |
| Extra virgin olive oil | 40 g |
| Ground nutmeg | To taste |
| Fine salt | To taste |
| Freshly ground black pepper | To taste |
Instructions
Step 1: Prepare the Vegetables
Begin by cleaning the vegetables. Rinse the leeks thoroughly under running water to remove any dirt. Cut off the green parts, leaving only the white and light green sections. You should have approximately 280 grams of clean leek. Next, prepare the celeriac: rinse it carefully under running water to remove any soil. Use a sharp knife to peel away the tough skin of the celeriac, leaving you with about 1.2 kg of clean celeriac.
Step 2: Sauté the Sage and Vegetables
In a large saucepan, heat the extra virgin olive oil over medium-low heat. Add the fresh sage leaves (reserve a couple of leaves for garnish) and allow them to infuse the oil for about 5 minutes. Once the sage has released its flavor, remove the leaves using kitchen tongs. Next, add the chopped leek and celeriac to the pan, increasing the heat to medium. Let the vegetables toast in the oil for about 5 minutes, stirring occasionally to ensure they are evenly browned.
Step 3: Add Water and Simmer
Pour in the cold water, stirring to combine, then cover the pot with a lid. Allow the mixture to simmer for around 30-40 minutes, or until the vegetables are tender and easily pierced with a fork.
Step 4: Toast the Hazelnuts
While the vegetables are cooking, place the peeled hazelnuts in an oven-safe dish and toast them in the oven at 180°C (350°F) for 10-12 minutes, or until they turn golden brown and fragrant. Once done, remove them from the oven and set them aside to cool.
Step 5: Blend the Soup
Once the vegetables are cooked, turn off the heat. Use an immersion blender to purée the vegetables until smooth. For an ultra-smooth texture, pour the soup through a fine sieve, using a spatula to push it through and eliminate any remaining chunks. This process will give the soup a velvety texture.
Step 6: Add Fresh Cream
Stir in the fresh cream, adjusting the consistency of the soup as desired. Taste and season with salt, pepper, and ground nutmeg according to your preference.
Step 7: Garnish and Serve
To serve, ladle the creamy celeriac soup into deep bowls. Garnish with the toasted hazelnuts, a sprinkle of freshly chopped sage leaves, and a dash of freshly ground black pepper.
This velvety celeriac soup is now ready to be enjoyed, offering a delightful combination of flavors from the earthy celeriac, aromatic sage, and the rich texture of the cream, complemented by the crunchy hazelnuts. Perfect as a light yet satisfying first course for any meal.
Nutritional Information (per serving)
(Approximate values)
| Nutrient | Amount per serving |
|---|---|
| Calories | 250 kcal |
| Protein | 3 g |
| Fat | 22 g |
| Saturated Fat | 3 g |
| Carbohydrates | 18 g |
| Fiber | 6 g |
| Sugars | 7 g |
| Sodium | 250 mg |
Enjoy this comforting, creamy celeriac soup with a touch of freshness and crunch from the hazelnuts! It’s the perfect way to indulge in a rich yet light dish that highlights the beauty of root vegetables. Whether served as a starter or a light meal, it will surely become a favorite in your recipe collection.
