Celeriac, hazelnut & truffle soup
Knock up this healthy vegan celeriac and hazelnut soup as an appetizer on Festive Party. Truffle oil adds a bit of luxury, or let it out for a simple evening meal on a winter’s night.
- Prep: 20 mins
- Cook:45 mins
- Easy
- Serves: 6
Ingredients
Celeriac, hazelnut & truffle soup Method
Step: 1 Heat the oil in a large saucepan, over low heat. Tie together the thyme sprigs and bay leaves with a piece of string and add them to the pan with onion and a pinch of salt. Cook for around 10 minutes or till softened but not colored.
Step: 2 Mix in the garlic and cook for at least 1 min more, after that tip in the celeriac and potato. Give a good stir to everything and season with a great pinch of salt and white pepper. Spill in the stock, drive to a boil, then gently boil for around 30 minutes or till the vegetables come fully soft.
Step: 3 Throw out the herbs, stir through the cream, take off from the heat, and blitz until fully smooth. Mix through 1/2 tbsp truffle oil early enough and taste for seasoning – the strength of the oil will vary, so it would be better to start with less oil and add a little when needed.
Step: 4 When served, reheat the soup till piping hot, then ladle into bowls and top with the hazelnuts, some black pepper, and an extra fine rain of truffle oil, and serve.
