Celery Root Soup with Roasted Hazelnuts and Truffles
Supper med sellerirot is a creamy soup prepared based on cooked celery root (celeriac). The vegetables are gently cooked until soft, and then blended into a smooth cream. The soup is aromatic, light, yet filling, often served with fresh herbs, a bit of cream, and hazelnuts. It is an ideal dish for cool evenings, combining simplicity with the distinct taste of celery.
Preparation: 40 min
Easy
Preparation: 40 min
Easy
Ingredients:
- 700 g water
- 1 g ground black pepper
- 40 g broth paste - CVR
- 30 g truffle oil
- 200 g Onion, raw
- 12 g garlic
- 100 g Hazelnuts
- 30 g Oil, olive
- 600 g celeriac
- 150 g Potato, long stored
- 3 g Sea salt
- 10 g thyme, fresh
- 100 g soy cream
Method of cooking:
- Place a bowl on the lid of the mixing bowl and weigh 150 grams of roasted hazelnuts. Set aside.
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