Rachel Allen's celeriac soup with avocado and hazelnut salsa.
Ingredients
Serves 6
- 15g butter
- 15oz (425g) celeriac, cut into 5 mm dice
- 4oz (110g) onions, cut into 5 mm dice
- 5oz (150g) potatoes, cut into 5 mm dice
- 2 pints (1.1L) chicken stock or vegetable stock
- salt and freshly ground pepper
- 4fl oz (100 ml) cream
Avocado and Hazelnut Salsa
- 1 small ripe avocado, halved, stone removed, peeled and diced into neat scant 1 cm dice
- 2 tablespoons hazelnuts, roasted, skinned and coarsely chopped
- 2 tablespoons hazelnut or extra virgin olive oil
- 1 tablespoon chopped parsley
- Sea salt and freshly ground black pepper
Method
Avocado and hazelnut salsa to serve
- Melt the butter in a heavy saucepan; when it foams, add the potatoes, onions and celeriac and toss them in the butter until evenly coated.
- Season with salt and freshly ground pepper.
- Cover with a butter wrapper or a paper lid (to keep in the steam) and the saucepan lid, and sweat over a gentle heat for about 10 minutes, until the vegetables are soft but not coloured.
- Discard the paper lid. Add the hot stock and cook until the celeriac is soft, about 8-10 minutes. Liquidize the soup; add a little more stock or cream to thin to the required consistency.
- Taste and correct seasoning.
Avocado and Hazelnut Salsa
- Mix the ingredients for the avocado and hazelnut salsa. Taste and correct the seasoning.
- This mixture can be stored in your fridge for an hour as the olive oil coating the avocado will prevent it from discolouring.