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Celeriac Soup with Browned Rosemary Butter & Hazelnuts

A beautiful winter warmer that’s a little bit ‘lighter’ than the original – this creamy, cream-free celeriac soup is topped with a modest golden slurry of browned rosemary butter and crunchy toasted hazelnuts. Served with plenty of shaved parmesan, fresh parsley and a side of buttered sourdough toast (because let’s be honest, that’s the best part of eating soup!)

The addition of the bone broth creates a depth of flavour and richness in the absence of cream and is also an excellent source of ‘glutamine’ to nourish and protect the gut lining for optimal digestive health.

Lunch

Dinner

Quick Sticks

Serves 4-5

Prep Time 7 Mins

Cook Time 40 Mins

Ingredients

Method

1 tablespoons extra virgin olive oil
30g unsalted butter
1 large leek, chopped finely
1 brown onion, peeled and diced
Stalks of 2 fennel tops, finely sliced
3 celery stalks, finely sliced
1 large celeriac, peeled and cut into 2 cm cubes
½ teaspoon fennel seeds
½ teaspoon dried oregano
2 cups chicken bone broth (or chicken stock)
1 cup hot water
Juice of half a lemon
3 cloves garlic, peeled and minced
Grated parmigiano reggiano
10g fresh parsley, finely chopped
Salt
Pepper

Browned Rosemary Butter & Hazelnuts

⅓ cup hazelnuts
50g unsalted butter
2 sprigs fresh rosemary, picked
Pinch of salt

Method

1
Heat 1 tablespoon of olive oil and the butter in a large deep saucepan over a medium-low heat. Add the leeks and onion, sautéing for a couple of minutes until they begin to soften down and caramelise (be careful not to burn). Next, add the fennel tops, celery, celeriac, fennel seeds, oregano, 2 pinches of salt and 1/4 teaspoon cracked black pepper. Sauté for a minute or so, then add the chicken broth and water. Bring up to a high simmer, then turn down the heat to a low simmer for approximately 40 minutes, or until the celeriac is soft and tender.
2
Turn off the heat and add the lemon juice, garlic and remaining olive oil. Using a stick blender, carefully blend the soup until smooth and creamy. Season with a little more salt and pepper to taste, then let stand.
3
Make the browned rosemary butter and hazelnuts - toast the nuts in a dry pan over a medium heat. Once they begin to turn golden, remove and place onto a chopping board. Roughly chop and discard some of the fibrous outer skins, then set to the side. Place the pan back over a medium heat and add the butter and rosemary. Gently cook the butter until it starts to turn golden brown and you can smell a nutty aroma (being careful not to take it too far in colour). Stir in the chopped hazelnuts and the salt, then immediately turn off the heat.
4
Ladle some soup amongst bowls, topping with generous spoonfuls of the browned rosemary butter and hazelnuts. Serve with some freshly shaved parmigiano reggiano, parsley and some buttered sourdough toast if desired.