How To Make Celeriac, Hazelnut & Truffle Soup
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 large celeriac, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1/2 cup hazelnuts, toasted and roughly chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tbsp truffle oil
- Salt and pepper, to taste
Instructions
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In a large pot, heat some oil over medium heat. Add the onion and garlic, and cook until softened.
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Add the celeriac and hazelnuts to the pot. Cook for about 5 minutes, stirring occasionally.
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Pour in the vegetable broth and bring to a boil. Reduce heat to low and let it simmer for 30 minutes, or until the celeriac is tender.
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Using an immersion blender or regular blender, puree the soup until smooth.
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Stir in the heavy cream and truffle oil. Season with salt and pepper to taste.
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Cook for an additional 5 minutes to heat through.
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Serve hot, garnished with a drizzle of truffle oil and some toasted hazelnuts.
Nutrition
- Calories : 260kcal
- Total Fat : 21g
- Saturated Fat : 5g
- Cholesterol : 20mg
- Sodium : 560mg
- Total Carbohydrates : 14g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 5g
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