Roasted Celeriac Soup with Crushed Hazelnut Topping
The lovely celeriac is in season now. I love this root veg. It has a light, refreshing taste that makes a change from the heavier, more starchy root veg that we eat at this time of year.
It's also good simply steamed, or make a mash.
Nutrition: high in vitamin K, which is required for good bone and heart health, also a good source of vitamin C which can help to boost our immune system. It is also a source of vitamin B6 which is calming and can support the adrenal system.
* 600g peeled and roughly chopped celeriac (from a veg weighing about 700g)
* 5 shallots, peeled and halved
* 4 large garlic cloves, unpeeled
* 2 tbsp olive oil
* 40g blanched hazelnuts
* 1.5 litres vegetable or chicken stock
* juice of ½ lemon
* a large handful of parsley, roughly chopped
* a drizzle of truffle oil or extra-virgin olive oil, to serve
1. Preheat the oven to 200°C, fan 180°C.
2. Tip the celeriac, shallots and garlic cloves into a large roasting tin and add the olive oil. Toss to coat and season well. Roast in the oven for 45-50 minutes, stirring a few times during cooking, until softened and golden.
3. Meanwhile, tip the hazelnuts into a separate tin and roast for 5-6 minutes, until golden. Set aside to cool.
4. Heat the stock in a large pan.
5. When cool enough to handle, squeeze the garlic out of its papery jackets and add to the stock, along with the celeriac and shallots. Bring up to the boil and simmer for 10-12 minutes.
6. Allow the soup to cool a little before blending until smooth.
7. Stir through the lemon juice and season to taste.
8. Coarsely chop the hazelnuts. Serve the soup with a sprinkling of nuts and parsley, plus a drizzle of oil.