Cream of celeriac soup with mushrooms & hazelnuts

Servings 6

Prep Time 20

Cook Time 30

Ingredients

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
pepper
salt

Instructions

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.

Notes

You can try different seasonings for this soup, for example by adding ginger, but also onion and garlic that you have browned beforehand... or even a few shavings of parmesan cheese just before serving!

You can also add a potato.

Depending on the consistency you wish to obtain, you can add more stock for a more liquid soup or keep the quantities indicated for a thicker soup.

Course: Soup