Celeriac & Hazelnut Soup
- Number of Servings: 6
Ingredients
125g whole hazelnuts25g butter1 medium onion, finely chopped3 cloves garlic, crushed3 celeriac, peeled & roughly diced2 Granny Smith applies, peeled, cored & diced6 cups good chicken stockJuice of 1 emon1/4 cup freshly chopped parsley
Preheat oven to 180C. Spread hazelnuts out onto a baking tray and roast in oven for about 5-10 minutes or until they begin to turn golden brown and the skins start to flake off. Check them regularly as they will burn quickly. Rub hazelnuts in a clean tea towel to remove skins then chop the nuts. Put aside 3 tablespoons of chopped nuts for garnishing soup.
In a large saucepan melt the butter and gently saute the onion for 5 minutes. Add the garlic and cook for a further minute. Add the celeriac, apples and hazelnuts and coat in the butter. Pour in 4 cups of the chicken stock and season generously with salt and pepper. Bring to the boil and simmer for about 20 minute, stirring occasionally, until the celeriac is tender.
Allow the soup to cool a little then liquidise in a blender, gradually adding 1 cup of stock as you go to thin it down. Return soup to saucepan, then add the lemon juice and last cup of stock. Season to taste with salt and pepper.
Reheat gently and serve piping hot with a scattering of chopped parsley and the reserved hazelnuts.
Number of Servings: 6
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
In a large saucepan melt the butter and gently saute the onion for 5 minutes. Add the garlic and cook for a further minute. Add the celeriac, apples and hazelnuts and coat in the butter. Pour in 4 cups of the chicken stock and season generously with salt and pepper. Bring to the boil and simmer for about 20 minute, stirring occasionally, until the celeriac is tender.
Allow the soup to cool a little then liquidise in a blender, gradually adding 1 cup of stock as you go to thin it down. Return soup to saucepan, then add the lemon juice and last cup of stock. Season to taste with salt and pepper.
Reheat gently and serve piping hot with a scattering of chopped parsley and the reserved hazelnuts.
Number of Servings: 6
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 313.9
- Total Fat: 18.5 g
- Cholesterol: 7.2 mg
- Sodium: 451.3 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 5.2 g
- Protein: 11.0 g
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