Celeriac and toasted hazelnut soup

celeriac and toasted hazelnuts soup

Don’t be put off by the odd look of the soup in the picture. I know it doesn’t look all that appealing (in fact the words: dog dinner spring to mind) BUT you have to trust me that the taste is great and it’s very easy to make. Plus it looks a lot better in “real” life, so to speak. The photograph doesn’t do it justice, that’s for sure. What you see floating on the top are toasted hazelnuts which I foolishly crushed before taking their skin off. The result? It looks as if it has been sprinkled with wood shavings. My advice is :don’t be fooled by the appearance (I believe in taste over looks) and try it.  I can already think of variations on the theme like adding some cream  or some blue cheese to it to make it richer. But all in good time. I believe celeriac (sedano rapa) is readily available in Italy too, right? The inspiration to make it came from the greengrocer who sells me the organic vegetables. When I bought the celeriac he mentioned that he had made a soup with it and had added toasted hazelnuts on the top. Well, I tried to recreate it using a bit of imagination and here it is. Tried and tested.


1 large white onion, sliced

1 large potato, cubed

1 medium sized celeriac, peeled and roughly chopped

enough milk to cover all the vegetables, plus a glass of water

vegetable stock cube

2 tbspoons olive oil

a handful of toasted hazelnuts, crushed

parmesan cheese (to sprinkle on the top)


Heat the oil in a pan, add the vegetables and let them gently shallow fry for ten minutes or so. Add the milk, water and vegetable stock , bring to the boil then turn down the heat and cook until all the vegetables are nice and soft (I used the pressure cooker). Liquidize the soup, sprinkle with toasted hazelnuts and parmesan and serve.


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