Celeriac Hazelnut Truffle Soup Recipes
CELERIAC, HAZELNUT & TRUFFLE SOUP
Rustle up this healthy vegan celeriac and hazelnut soup as a starter on Christmas Day. Truffle oil adds a bit of luxury, or leave it out for a simple supper on a winter's night
Provided by Sophie Godwin - Cookery writer
Categories Soup, Starter
Time 1h5m
Number Of Ingredients 11
Steps:
- In a large saucepan, heat the oil over a low heat. Tie the thyme sprigs and bay leaves together with a piece of string and add them to the pan with the onion and a pinch of salt. Cook for about 10 mins until softened but not coloured.
- Stir in the garlic and cook for 1 min more, then tip in the celeriac and potato. Give everything a good stir and season with a big pinch of salt and white pepper. Pour in the stock, bring to the boil, then simmer for around 30 mins until the vegetables are completely soft.
- Discard the herbs, then stir through the cream, remove from the heat and blitz until completely smooth. Stir through 1/2 tbsp truffle oil at a time and taste for seasoning - the strength of the oil will vary, so it's better to start with less oil and add a little at a time.
- To serve, reheat the soup until piping hot, then ladle into bowls and top with the hazelnuts, some black pepper and an extra drizzle of truffle oil.
Nutrition Facts : Calories 237 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
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