Celeriac, Roasted Hazelnut and Truffle Soup

Name: Celeriac, Roasted Hazelnut and Truffle Soup
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 6 portions
Ingredients: 600 g celeriac; 200 g onions; 30 g olive oil; 3 garlic cloves; 3 sprigs fresh thyme; 150 g potatoes; 700 - 800 g water; 1 vegetable stock cube (for 0.5 l); ½ tsp fine sea salt; 2 pinches ground black pepper; 150 g blanched hazelnuts; 100 g soy cream; 3 Tbsp truffle oil

4.4 70 évaluations

Préparation 15min

Total 40min

6 portions

Ingrédients

celeriac peeled, cut in pieces (3 cm)
600 g
onions quartered
200 g
olive oil
30 g
garlic cloves
3
fresh thyme leaves only
3 sprigs
potatoes peeled, cut in pieces (3 cm)
150 g
water depending on desired consistency
700 - 800 g
vegetable stock cube (for 0.5 l) crumbled
1
1 heaped tsp vegetable stock paste, homemade
fine sea salt plus extra to taste
½ tsp
ground black pepper plus extra to taste
2 pinches
blanched hazelnuts
150 g
soy cream
100 g
truffle oil
3 Tbsp