Celery Soup

• olive oil↗1 tbsp tbsp
• onion↗1

  chopped

• celery stalks↗2

  diced

• garlic cloves↗2

  chopped

• small celery root↗1

  (about 800g), peeled and diced

• vegetable stock↗500ml ml
• ground nutmeg↗¼ tsp tsp
• low-fat crème‑fresh↗50ml ml
• hazelnuts↗2 tbsp tbsp

  coarsely chopped

• panko breadcrumbs↗2 tbsp tbsp
• chives↗невелика жменя

  finely chopped

Step-by-step instructions

1. 1

   Heat half the oil in a large pot over medium‑low heat. Sauté the onion, celery and garlic, partially covered, for about 15 minutes until soft. Add the celery root and pour in the stock. Bring to a gentle boil, cover and cook 15‑20 minutes until the celery is tender. Remove from heat, stir in the nutmeg, crème fraîche and season lightly. Blend with an immersion blender until smooth.

2. 2

   Meanwhile, heat the remaining oil in a pan over medium heat. Toast the hazelnuts and panko breadcrumbs for a few minutes until browned. Transfer to a bowl, add the chopped chives and season. Spoon the soup into bowls and sprinkle with the hazelnut crumble before serving.