After the celery and almond pesto, made with only the outer leaves of the celery, as promised here is another healthy-style recipe with leftovers, namely the stalks and the more tender inner leaves! In no time you too will prepare this wonderful soup that I recommend, to warm you during the cold autumn and winter evenings! A true comfort food with that crunchy touch given by the chopped and toasted hazelnuts added just before serving! This recipe is also unintentionally vegan, as it is free of animal ingredients, but if you don’t have any special needs, you can customize it! It will be excellent by adding ricotta or certosa quenelles, or some shaved grana or simply grated parmesan cheese. I served it only with hazelnuts and a few crunchy croutons and it was already such a unique delight! Let me know what you think, please!
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Cuisine: Italian
Ingredients:
- 1 celery (the tenderest leaves and stalks)
- 3 potatoes (medium)
- 1 spring onion
- 1.4 oz peeled whole hazelnuts
- 2.75 cups vegetable broth (hot)
- 1 sprig rosemary
- 2 tablespoons extra virgin olive oil (+ to taste)
- to taste salt
- to taste black pepper
Preparation:
Wash the celery and finely chop the stalks and the heart. Meanwhile, in a large pot, brown the spring onion cut into rings with a swirl of oil and a sprig of rosemary.
Add the peeled potatoes cut into chunks and let them season for 2′, adding a ladle of hot broth.
Also add the chopped celery and let it season for a few more minutes.
At this point, cover with the hot broth, bring to a boil, lower the heat, and cover with a lid.
Cook for about 25′. The potatoes and celery should be quite tender.
Adjust the salt and pepper, turn off the heat, and blend everything with an immersion blender until smooth and homogeneous.
Serve the soup still hot with roughly chopped hazelnuts previously toasted and a swirl of raw oil.
And voilà… your celery and hazelnut soup is ready to be enjoyed!
Enjoy your meal from FeFè’s kitchen!
