Celeriac, Roasted Hazelnut and Truffle Soup
TM6 TM5

Celeriac, Roasted Hazelnut and Truffle Soup

4.5 (37 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
1514 kJ / 366 kcal
Protein
7 g
Carbohydrates
12 g
Fat
31 g
Saturated fat
3 g
Sodium
531 mg

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