Celery & Hazelnut Soup
Super and easy celery soup with a tongue teasing hint of hazelnuts.
1 med onion, thinly sliced
2 tbsp olive oil
6-8 celery sticks, finely chopped
1 bay leaf
Salt and pepper, to taste
2 tbsp ground hazelnuts
1 1/4 cups milk
1 3/4 cups vegetable stock
Keep a few of the smaller celery leaves to garnish
Lightly fry the onion in the olive oil for 3 minutes
Add the celery and fry for a further 3 mins
Add all the other ingredients, bring to the boil and simmer for 20-25 minutes.
Liquidise the soup in a blender and then reheat in a clean pan.
Garnish the served soup with one or two of the saved celery leaves.
Consider serving a side order of Sun-dried Tomato & Rosemary Bread
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