Celery soup with sage and hazelnuts
A bowl of hot creamy soup might be exactly what you need when you come home tired after a long day. A velvety caress for the soul. Plus, it's made from completely accessible ingredients, which is never a bad thing.
Ingredients · Servings For 4 people
- 50g butter
- 1 piece celery
- 2 stalks celery
- 1 onion
- 80 g hazelnuts
- 1 l vegetable broth
- 150 ml fresh cream
- 70 g hazelnuts
- 1 handful sage
- 2 tbsp virgin olive oil
Method · 53 min
- In a large saucepan, melt the butter over medium heat. Add the celery, onion and 80g hazelnuts. Season with salt and pepper. Stir well, reduce the heat, cover and simmer for 15 minutes. Check occasionally and add a little water if necessary.
- Meanwhile, dry roast 70g hazelnuts in a frying pan over a high heat for 3 minutes. Set aside and transfer to one side a clean tea towel. Then chop the sage and mix it in a bowl with the oil. Fold the tea towel over the hazelnuts and crush them with a meat mallet or rolling pin. Mix the crushed hazelnuts with the sage oil and set aside.
- After 15 minutes of simmering, pour the broth over the vegetables, bring to the boil and cook for 15 minutes. Then blend until smooth with a hand blender, stir in the crème fraîche, heat through and set aside. Eat sprinkled with the sage-nut mixture. You can garnish with whole sage leaves. SOMETHING EXTRA The remaining soup will keep in the fridge in a sealed container for 2 days. But expect it to thicken quite a bit.