How To Make Celeriac Soup with Toasted Hazelnut Crumble
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 1 large celeriac, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1/2 cup hazelnuts, chopped and toasted
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
Instructions
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Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until softened.
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Add diced celeriac and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until celeriac is tender.
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Using an immersion blender, puree the soup until smooth. Alternatively, transfer soup to a blender and blend until smooth.
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Stir in heavy cream and season with salt and pepper to taste. Cook for an additional 5 minutes.
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In a separate pan, heat olive oil and add toasted hazelnuts and thyme leaves. Cook for 2-3 minutes until fragrant.
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Serve the celeriac soup hot, topped with the toasted hazelnut crumble.
Nutrition
- Calories : 275kcal
- Total Fat : 22g
- Saturated Fat : 8g
- Cholesterol : 41mg
- Sodium : 625mg
- Total Carbohydrates : 17g
- Dietary Fiber : 5g
- Sugar : 5g
- Protein : 5g
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