This soup has a strong taste of celery and apple tries to soften things up but the celery taste is still quite strong! You need to love celery to love this soup :-) Roasted hazelnuts bring up some crunchiness and couple very well with everything else :-) It’s very good and very light in fat! It’s an ideal recipe for a light starter or a light evening meal! You turn to play ;)
In two words:“To create an era in the World, you need to look and be trustworthy and have a great legacy”.
To Start...
difficulty – easy
preparation- 15'
cooking - 25′
serves - 3-4
To Sum-up...
Ingredients
- ½ celery root of medium size
- 2 celery stalks and their leaves
- 1 big apple
- ½ onion of medium size
- 1 brick of vegetable stock
- 1 teaspoon of thyme
- 4 teaspoons of olive oil
- 1lt of hot water
- 10 turn mills of Kampot black pepper
- ½ teaspoon of fleur de sel or coarse salt
- 1 tablespoon of hazelnuts per serving
Steps
- Preheat the oven at 180°C
- Wash and peel the celery root; to peel it you can use either peeler or a knife
- Peel the onion
- Wash and peel the apple
- Wash the two celery stalks and their leaves
- Slice the celery root into horizontal rounds 1-1,5cm width
- Dice the celery rounds into small cubes of 1 or 1,5cm
- Slice the celery stalks into horizontal semi-rounds 0,5cm width; slice also their leaves
- Dice the onion in small cubes
- Slice the apple in small cubes as well
- Dice the vegetable stock cube in small cubes and add them into a bowl
- Heat up the water and add it to the same bowl
- Use a whisk to dissolve the vegetable stock cube and produce a vegetable stock
- Heat up a big casserole
- Add the onion and stir constantly until it loses some of its humidity
- Add the olive oil and stir until it becomes a bit brown
- Add the celery and stir constantly until its aroma is in the air and it loses its crunchiness a bit
- Add the cubes of the celery root and stir constantly to cover them with oil and wait until they also lose their crunchiness
- Add the apple cubes and stir gently
- Add the thyme and stir gently one last time
- Add the vegetable stock and stir
- Taste it and check if there is enough salt (because the cubes are usually quite salted), if necessary add some salt
- Put the lid on and cook in low heat for 25’
- Add the hazelnuts into a recipient going into the oven and put them in
- Cook for about 7’-10’ until they become dark brown
- Take them out of the oven and let them cool
- Once they are a bit cold use your finger to remove their skin, if they have some
- Chop the hazelnuts in rough pieces with a knife
- Once the soup is ready, use a stick blender to mix everything together; if it’s very thick and you prefer it more liquid, try to add some hot water and let it simmer for just a little bit
- Serve a portion of the soup in a bowl and sprinkle some roasted chopped hazelnut on top
- Taste it and enjoy :)
Inspiration
A recipe in French from the blog Papilles et Pupilles.
o-o C'est si bon ! o-o
- Categories: Vegan Food, Vegetarian Food, Special Food, Veggies, For Beginners, Recipes, Savory Food, Soups
- Ingredients: vegetable stock, céleri, céleri rave, noisettes, onion, apples
