Indulge in the rich and nutty flavors of Celeriac and Hazelnut Soup, a culinary masterpiece that combines the earthy essence of celeriac with the subtle crunch of roasted hazelnuts. This velvety soup, a creation by Sophie Grigson, is a testament to the magic of homemade chicken stock and the heartwarming joy of simple, wholesome ingredients.
SERVES 4
PREP TIME: 15 MIN
COOK TIME: 40 MIN FREEZE UP TO 3 MONTHS
INGREDIENTS:
- 3½oz (100g) shelled hazelnuts
- 3 tbsp (45g) butter
- 1 medium–large celeriac, coarsely diced
- 1 onion, chopped
- 2 tbsp long- or short-grain rice
- 1 quart (1 liter) hot chicken stock
- Salt and freshly ground black pepper
- Juice of ½ lemon
- ½ cup (90ml) heavy cream
INSTRUCTIONS:
- Roast the Hazelnuts: Begin by preheating your oven to 375˚F (190˚C). Spread the shelled hazelnuts out on a baking sheet, then roast them in the oven for 5–10 minutes. Keep a close eye on them and watch for a shade darker and the skins to begin flaking off. Be cautious not to over-roast, as they can burn easily. Once roasted, allow them to cool slightly, then rub off the skins. These hazelnuts will add a delightful nuttiness to your soup.
- Sweat the Vegetables: In a large pan, melt the butter over low heat. Add the coarsely diced celeriac, chopped onion, rice, and the roasted hazelnuts. Stir well to coat these ingredients with the aromatic butter. Cover the pan and let them gently sweat for 10–15 minutes, stirring occasionally. This process will bring out the flavors and aromas of the celeriac, hazelnuts, and onion.
- Simmer and Blend: Pour in half of the hot chicken stock, season generously with salt and freshly ground black pepper, and bring the mixture to a gentle boil. Allow it to simmer for approximately 15 minutes or until the celeriac and rice are tender and infused with flavor. Once cooked, let the soup cool for a few minutes.
- Puree and Reheat: Transfer the slightly cooled soup to a blender and process until it achieves a velvety smooth texture. You can add the remaining chicken stock to thin the soup down if necessary. Return the blended mixture to the pan and stir in the lemon juice and heavy cream. Reheat the soup gently, ensuring that it’s hot and steaming. Take a moment to taste and adjust the seasoning to your preference.
TIP:
- Pair this soup with crusty bread or a fresh green salad for a delightful meal.
Serve this sumptuous Celeriac and Hazelnut Soup piping hot, savoring the combination of earthy celeriac, toasted hazelnuts, and the subtle creaminess of heavy cream. It’s a celebration of flavors that will warm your soul and become a beloved addition to your winter menu.
As you relish each spoonful of this Celeriac and Hazelnut Soup, you’ll be transported to a realm of rich, nutty flavors and comforting warmth. The roasted hazelnuts and celeriac, combined with the creamy elegance of heavy cream, create a symphony of taste that delights the senses.
This soup, crafted by Sophie Grigson, is not just a dish; it’s a culinary experience that celebrates the art of homemade cooking. Share it with family and friends, and let it become a cherished part of your seasonal gatherings. Whether served as a delightful appetizer or a hearty main course, this soup is sure to leave a lasting impression and a longing for seconds. Enjoy!
