Celeriac Soup with Hazelnuts, Pomegranate Seeds and Herbs
Celeriac exists somewhere between celery and a potato. It has a very delicate celery flavor, but is more the consistency of a potato - which makes it perfect for soup. The hazelnuts add earthiness, the poms add a little cutting bite and the herbs add the loveliest brightness. We are serving this as a starter on Christmas Day.
celeriac soup
Celeriac Soup with Hazelnuts, Pomegranate and Herbs
Serves 4
Olive oil
1 celeriac (celery root) – about 2lbs
1 potato
1 onion
2 garlic cloves, chopped
1 carton (like 4 cups) of vegetable stock or broth
½ cup coconut cream (or can use heavy cream if not worried about vegan)
1 TB tahini
2 bay leaves
¾ cup hazelnuts, toasted and roughly chopped
½ cup pomegranate seeds
Lots of chopped chives
Handful of finely chopped mint
Drizzle some olive oil in a heavy bottomed pot and turn on low heat. Dice your onion and throw it in, cooking for 6 min until translucent. While onion is cooking, peel your potato and celeriac and dice into one inch cubes. The celeriac is kind of hard to peel, so make sure and use a sharp knife, and work quickly because the celeriac will turn brown once peeled. Add the garlic into the pot and cook for a minute or so. Dump in the celeriac and potato and season with a big pinch of salt and several cranks of pepper. Cook for one min. Pour in the stock, add the bay leaves and bring to a boil, then reduce the heat, partially cover the pot and simmer the soup for 30 mins or until vegetables are really soft.
Remove bay leaves and stir in the tahini and whichever cream you’re using. Cook until combined and heated through and then turn off the heat (about 2 min). Pour soup into blender and blend until really smooth. You can also use an immersion blender if you have one. If soup seems thick add a little water or stock and blend again. Add back to pot, taste and adjust salt and pepper seasonings. Heat the soup through so it is mega hot. Serve topped with toasted hazelnuts, pomegranate seeds and finely chopped herbs.