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: 4 portions
Ingredients: 400 g celeriac; 130 g onions; 2 sprigs fresh thyme; 20 g olive oil; 2 garlic cloves; 100 g potatoes; ¾ vegetable stock cube (for 0.5 l); 470 - 530 g water; &frac13; tsp fine sea salt; 1 pinches ground black pepper; 100 g blanched hazelnuts; 65 g soy cream; 2 Tbsp truffle oil

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Prep. 15 min

Total 40 min

4 portions

Ingredients

celeriac peeled, cut in pieces (3 cm)
400 g
onions quartered
130 g
fresh thyme leaves only
2 sprigs
olive oil
20 g
garlic cloves
2
potatoes peeled, cut in pieces (3 cm)
100 g
vegetable stock cube (for 0.5 l) crumbled (see tip)
¾
¾ tsp vegetable stock paste, homemade, (see tip)
water depending on desired consistency
470 - 530 g
fine sea salt plus extra to taste
⅓ tsp
ground black pepper plus extra to taste
1 pinches
blanched hazelnuts
100 g
soy cream
65 g
truffle oil
2 Tbsp