There are evenings when I feel the need for something warm, soft, and enveloping. It is in those moments that I prepare one of my soups, and today I bring you into my kitchen to taste the cream of celery root soup with hazelnuts and oregano, a simple recipe but with an irresistible aroma.
Celery root is one of those vegetables that many underestimate, but I discovered it almost by chance one winter evening when I had few things in the fridge and a great desire for comfort food. Since then, it has become my “comfort dish.”
I like to serve it with toasted bread and a drizzle of good oil: I make it creamy, fragrant with thyme, and with that crunchy note of hazelnuts that makes it really special.
Let me know in the comments if you try it.
Anna – lappetitovienmangiando
If you like soups, creams, or pureed soups, don’t miss the upcoming recipes:
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 3.3 lbs celery root
- 6 cloves garlic
- 6 tbsps extra virgin olive oil
- to taste salt and pepper
- to taste thyme
- 2.1 oz whole peeled hazelnuts
- to taste water
Tools
- 1 Baking Dish
- 1 Parchment Paper
- 1 Saucepan
- 1 Chopper
- 1 Knife
- 1 Cutting Board
Preparation
I begin the preparation of my recipe by peeling the celery root, which has a rather thick skin, using a sharp knife. I slice it and then cut it into medium-sized cubes.
I place them directly in a baking dish lined with parchment paper, along with the unpeeled garlic cloves. Finally, I season everything with extra virgin olive oil and salt. I bake in a preheated oven at 356°F and let cook for about 30 minutes, or until they are nicely softened.
Once cooked, I pour them into a chopper along with the garlic, but this time peeled. I add just a bit of water and blend. At this point, I put the mixture in a pot and thin the puree with more water until I achieve the desired consistency. I cook for just about ten minutes over high heat and adjust the salt in the meantime.
Once the desired consistency is reached, I pour my Cream of Celery Root Soup with Hazelnuts and Oregano into bowls and enrich it with thyme and coarsely chopped hazelnuts.
Tips, Variations, and Storage
The cream of celery root soup can be stored in the fridge for 2-3 days, but inside an airtight container, preferably glass or ceramic.
It can also be frozen, but avoid defrosting it at room temperature. Foods should always be allowed to thaw slowly in the refrigerator.
To make the soup more substantial, you can also add a potato.
To give it a more intense flavor, add sweet paprika or curry or turmeric during cooking.
FAQ (Questions and Answers)
Can I substitute the hazelnuts with seeds or other nuts?
Yes, great alternatives are almonds, walnuts, or even pumpkin seeds: they change the taste a bit but maintain the crunchiness
Can I add cheese to make it more delicious?
Of course, a tablespoon of Pecorino Romano or Parmesan makes it even more irresistible.
How to achieve a smoother and more velvety consistency?
The trick is to blend it thoroughly and for a silky effect, just pass it through a fine-mesh sieve.
