Creamy Celeriac and Hazelnut Soup

A delicious nutty, winter warming soup which includes both cream and potato which are two of the most wasted foods in the UK.

Serves [5]

Ingredients

• 1 tablespoon olive oil

• Small bunch thyme

• 2 bay leaves, whole

• 1 onion, chopped

• 1 garlic clove, chopped

• 1 celeriac (about 1kg), peeled and chopped

• 1 potato, chopped

• 1 litre vegetable stock

• 100 millilitres dairy or oat cream

• 50 grams blanched hazelnuts, toasted and roughly chopped

Method

1. Grate your cheese and chop your toppings to sprinkle

2. In a large saucepan, heat the oil over a low heat. Tie the thyme sprigs and bay leaves together with a piece of string (or the outer layer of a leek) and add them to the pan with the onion and a pinch of salt. Cook for about 10 minutes until softened but not coloured.

3. Stir in the garlic and cook for 1 minute more, then tip in the celeriac and potato. Give everything a good stir and season with a big of salt and pepper. Pour in the stock, bring to the boil, then simmer for around 30 mins until the vegetables are completely soft.

4. Remove the bay leaves and thyme stalks, then stir through the cream, remove from the heat and blitz until completely smooth. Taste for seasoning.

5. To serve, reheat the soup until piping hot, then ladle into bowls and top with the toasted hazelnuts.

This recipe was provided by Mark Breen of Seasonal Kitchen.

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