Dutch celeriac soup with hazelnuts and mustard

Name: Dutch celeriac soup with hazelnuts and mustard
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: Dutch
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 1 1/2 lb celeriac, peeled and diced; 1 small potato, diced; 5 cups vegetable stock; 1 1/2 tbsp whole-grain mustard; 1/4 cup hazelnuts, toasted and chopped; 1/2 cup oat cream; 3/4 tsp salt; 1/4 tsp white pepper

2 weken geleden

My favorites

My meal plan

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

This Dutch-inspired soup keeps the soft earthy taste of celeriac but lifts it with mustard and toasted hazelnuts. It is creamy in texture even without dairy.

Serves: 4 people

Preparation time: 25 min

Ingredients

olive oil – 1 tbsp
onion, chopped – 1
celeriac, peeled and diced – 1 1/2 lb
potato, diced – 1 small
vegetable stock – 5 cups
whole-grain mustard – 1 1/2 tbsp
hazelnuts, toasted and chopped – 1/4 cup
oat cream – 1/2 cup
salt – 3/4 tsp
white pepper – 1/4 tsp

Method

1. Heat the olive oil in a pot and cook the onion for 4 minutes.
2. Add the celeriac, potato and stock and simmer for 20 minutes until soft.
3. Blend the soup until smooth, then stir in the mustard and oat cream.
4. Season with salt and white pepper and serve the soup hot with toasted hazelnuts on top.