Here is a recipe inspired by a delicious velouté tasted in a great Uruguayan restaurant… in Paris!
The key ingredients of this recipe: celeriac, mushrooms, hazelnuts and coconut milk. I wasn’t a big fan of celeriac before tasting this velouté, but this recipe made me want to explore more this vegetable!
A soup that can be eaten hot or cold.
Cream of celeriac soup with mushrooms & hazelnuts
- 700 g celeriac
- 450 g button mushrooms or brown mushrooms
- 1 parsnip optional
- 400 ml coconut milk
- 700 ml vegetable stock
- 2 bay leaves
- 1 handful of whole hazelnuts
- 2 tbsp hazelnut flour or hazelnut powder (optional)
- 3 tbsp lime juice
- ½ tsp vanilla powder optional
- ½ tsp paprika powder
- ½ tsp nutmeg
- hazelnut oil
- A few sprigs of parsley optional
- Peel the celeriac and parsnip.
- Cut the celeriac into medium-sized pieces and the parsnip into large slices.
- Rinse the mushrooms and cut them into quarters. Fry them for 3 or 4 minutes in a pan with a little vegetable oil (or butter).
- Put the vegetables in a large pot or casserole. Cover with the vegetable stock and coconut milk. Mix well, then add the bay leaves.
- Bring everything to the boil.
- Once the stock is boiling, add the mushrooms, cover and simmer over medium heat for 20-25 minutes.
- Check the cooking with the tip of a knife, when it easily pierces the vegetables, you can stop the cooking.
- Then add the flour or hazelnut powder, the spices (nutmeg, paprika, vanilla powder, salt and pepper) and the lemon juice and mix well.
- You can enjoy this soup cold or hot. Just before serving, add 1 teaspoon of hazelnut oil, a few drops of lemon juice, freshly chopped hazelnuts and a few parsley leaves to each bowl.