Celeriac Soup with a Hazelnut Crumb
Let this hearty celeriac soup warm you up on cold days. Top with our hazelnut crumble for added crunch and serve for lunch or as a starter to a winter menu
Method
Based on 4 servings, adjust as needed.
Step 1
Heat half the oil in a large saucepan over a medium-low heat. Sweat the onion, celery and garlic with the pan partially covered by the lid for 15 mins, until softened. Tip in the celeriac and pour over the stock. Bring to a simmer, cover, and cook for 15-20 mins, until the celeriac is tender. Remove from the heat, stir in the nutmeg, crème fraîche and some seasoning. Blitz with a hand blender or liquidise until smooth.
Step 2
Meanwhile, heat a small frying pan over a medium heat. Add the remaining oil, the breadcrumbs and the chopped hazelnuts until toasted and golden brown. Put in a bowl, stir in the chives and season. Ladle the soup into bowls and spoon over the hazelnuts to serve.
- Ingredients
- Based on 4 servings
-
50g Hazelnuts, roughly chopped 1x Sainsbury's Blanched Hazelnuts 100g -
2 sticks Celery Sticks, roughly chopped 1x Sainsbury's Celery Sticks 250g -
500ml Vegetable Stock 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
2 Garlic Cloves, sliced 1x Sainsbury's Garlic -
0.25 tsp Ground Nutmeg 1x Sainsbury's Ground Nutmeg 50g -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
15g Chives, finely chopped 1x Sainsbury's Bunched Chives 20g -
2 tbsp Breadcrumbs 1x Yutaka Panko Breadcrumbs 180g -
1 Celeriac, peeled and diced 1x Sainsbury’s British Celeriac -
1 Onion, sliced 1x Sainsbury's Onions Loose -
2 tbsp Low Fat Crème Fraîche 1x Sainsbury's British Lighter Crème Fraîche 300ml