Recipes

Celeriac Soup with Roasted Hazelnuts

Prep Time: 30 – 40 minutes Caters To: 6 gobblers Challenge Level: Intermediate From The Pantry: 25 grams butter 1 onion, peeled and chopped 1 potato, peeled and chopped 1 celeriac, peeled and chopped Salt and pepper to taste 900 ml chicken stock 75 ml cream Cook Away: In a large saucepan add butter and […]
By The Lab Mag
Image: annajones.co.uk

Prep Time: 30 – 40 minutes

Caters To: 6 gobblers

Challenge Level: Intermediate

From The Pantry:

  • 25 grams butter
  • 1 onion, peeled and chopped
  • 1 potato, peeled and chopped
  • 1 celeriac, peeled and chopped
  • Salt and pepper to taste
  • 900 ml chicken stock
  • 75 ml cream

Cook Away:

  1. In a large saucepan add butter and melt on low heat.
  2. Chuck in onions, potato and celeriac. Season with salt and pepper to taste.
  3. Place butter paper on top and cover with lid. Reduce the heat to low and cook for 7 – 8 minutes, stirring occasionally.
  4. Pour in chicken stock, bring to boil and allow to simmer for another 10 minutes.
  5. Add cream, chopped herbs and puree the soup in a blender until desired consistency is reached.

Serve with roasted hazelnuts on top!

Recipe Courtesy: Rachel Allen

Featured Image Courtesy: annajones.co.uk

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