Celeriac Soup With Sage & Hazelnuts
Watch Clodagh Make This Here
Serves 6
INGREDIENTS:
50g salted butter
1 celeriac, peeled and chopped
1 stalk of celery, chopped
1 onion, peeled and chopped
75g hazelnuts
1 litre vegetable stock
100ml crème fraiche
sea salt and freshly ground black pepper
For the sage and hazelnut topping
75g hazelnuts, crushed
2 tablespoons fresh sage
2 tablespoons extra virgin olive oil
METHOD:
1. Melt the butter in a saucepan over a medium heat. Stir in the chopped celeriac, celery, onion, and 75g of hazelnuts. Season with sea salt and freshly ground black pepper. Stir well, lower the heat, cover with the foil of your butter wrapper, then pop the lid back on and let it simmer for 15 minutes.
2. Next make the hazelnut and sage pesto by toasting the hazelnuts for three minutes in a dry pan on a high heat, this will release all the oils and the flavour. Then finely chop the fresh sage and add to the olive oil . To crush the hazelnuts place them on one side of a tea towel and then cover with the other side of the tea towel and bash with a rolling pin. Once crushed, add them to the olive oil and sage. Mix well and set aside.
3. Then add the stock to the vegetables that have sweated down and cook together for another 15 minutes.
4. Pour the cooked vegetables, stock and hazelnuts into a food processor and blend until smooth. Then put the liquid back onto a low heat, stir in the crème fraiche and heat it through for two minutes.
5. To serve, drizzle the sage and hazelnut pesto on top
