Celeriac and Hazelnut Soup

Celeriac and Hazelnut Soup Recipe

Ingredients (serve 4 people)

25g butter

2 shallots (sliced)

750g celeriac (peeled and cubed)

250g potatoes (peeled and cubed)

1L water

100g double cream

Salt, pepper

60g blanched hazelnuts

To serve: extra virgin olive oil

1. Preheat the oven to 180ºC (160ºC fan).

Put the butter in a large saucepan (or soup pot) over a medium heat. When melted and sizzling, add the sliced shallot and stir for 3 minutes. Add the cubed celeriac and potatoes, season with salt, and cook for another 5 minutes, stirring occasionally.

2. Pour in the water (it should cover the vegetable pieces) and bring to a boil. Reduce the heat, cover and simmer for 25 minutes (check that the celeriac and potato cubes are tender).

3. While the soup is cooking, pour the hazelnuts onto a baking tray and place on the middle shelf of the preheated oven. Roast for 10 minutes until they are light brown. Set aside to cool down and roughly chop the roasted hazelnuts before serving.

4. When the soup is cooked, remove a few ladles worth of the liquid and keep it aside in a bowl. Stir in the double cream and mix the soup in batches in a blender until smooth. Add some of the liquid back in and stir after each time until you are happy with the consistency (some of us like thick soup, some prefer it thinner). Season with salt and pepper to your taste. Put back on medium heat for a few minutes before serving.

Divide the soup between 4 bowls. Drizzle a bit of extra virgin olive oil on the top, sprinkle with the chopped roasted hazelnuts and serve with buttered crusty bread or Irish brown bread like I did. Et voilà!

Bon appétit!