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Celeriac soup with toasted hazelnuts & truffle oil

Vegetarian

This dish makes a beautiful and elegant starter, perfect for a dinner party or special occasion, and it’s easy to double if you’re serving a crowd. Its simplicity allows the natural flavours to shine, while still feeling impressive on the plate. For a vegan-friendly version, simply substitute the butter and crème fraîche with your favourite plant-based alternatives.

 

Serves: 4
Course: Starter
Prepare: 15 minutes
Cook: 25 minutes
Total: 40 minutes

Ingredients

2 tbsp olive oil
Knob of butter
3 echalion shallots, finely diced
2 sticks celery, chopped
1 clove/s garlic, finely chopped
1 celeriac, peeled and diced
1 medium potato, peeled and diced
1 bay leaf
Few sprigs lemon thyme, to give 1 tbsp leaves
1 L vegetable stock
100g pack blanched hazelnuts
2 tbsp British crème fraîche
½ lemon, for squeezing, to taste
Truffle oil, for drizzling

Method

  1. Heat the oil and butter in a medium saucepan. Cook the shallots and celery for 3-4 minutes until beginning to soften. Add the garlic and cook for 1 minute more until fragrant.
  2. Stir in the celeriac, potato, bay leaf and thyme and cook for 1 minute. Pour in the stock, then cover and simmer for 20 minutes until the vegetables are tender. As they cook, toast the hazelnuts.
  3. Preheat the oven to 180ºC, gas mark 4. Spread the nuts over a baking tray and roast for 5 minutes until golden. Cool.
  4. Remove the soup pan from the heat and take out the bay leaf. Add ¾ of the hazelnuts. Blend the soup with a stick blender until smooth, stir in the crème fraîche and blend again. Chop the remaining nuts and set aside.
  5. Season the soup to taste, add a squeeze of lemon, then ladle into bowls. Serve scattered with the reserved hazelnuts and drizzled with the truffle oil.

Nutrition

Energy

1,612kJ/ 389kcals

Fat

29g

Saturated Fat

5.4g

Carbohydrates

20g

Sugars

7.5g

Fibre

8g

Protein

7.5g

Salt

7.5g

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Jack Buck Farms