Celeriac Soup with a Hazelnut Crumb
10m
prep time
50m
total time
Easy
level
11
ingredients
Let this hearty celeriac soup warm you up on cold days. Top with our hazelnut crumble for added crunch and serve for lunch or as a starter to a winter menu
Method
Based on 4 servings, adjust as needed.
Step 1
Heat half the oil in a large saucepan over a medium-low heat. Sweat the onion, celery and garlic with the pan partially covered by the lid for 15 mins, until softened. Tip in the celeriac and pour over the stock. Bring to a simmer, cover, and cook for 15-20 mins, until the celeriac is tender. Remove from the heat, stir in the nutmeg, crème fraîche and some seasoning. Blitz with a hand blender or liquidise until smooth.
Step 2
Meanwhile, heat a small frying pan over a medium heat. Add the remaining oil, the breadcrumbs and the chopped hazelnuts until toasted and golden brown. Put in a bowl, stir in the chives and season. Ladle the soup into bowls and spoon over the hazelnuts to serve.
- Ingredients
- Based on 4 servings
-
2 tbsp Breadcrumbs 1 x Yutaka Panko Breadcrumbs 180g -
2 tbsp Low Fat Crème Fraîche 1 x Sainsbury's British Lighter Crème Fraîche 300ml -
1 Onion, sliced 1 x Sainsbury's Onions Loose -
2 sticks Celery Sticks, roughly chopped 1 x Sainsbury's Celery Sticks 250g -
500ml Vegetable Stock 1 x Sainsbury's Vegetable Stock Cubes 10 x 10g -
2 Garlic Cloves, sliced 1 x Sainsbury's Garlic -
2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml -
0.25 tsp Ground Nutmeg 1 x Sainsbury's Ground Nutmeg 50g -
1 Celeriac, peeled and diced 1 x Sainsbury’s British Celeriac -
50g Hazelnuts, roughly chopped 1 x Sainsbury's Blanched Hazelnuts 100g -
15g Chives, finely chopped 1 x Sainsbury's Bunched Chives 20g
Products and prices from