Sophie Grigson's Celeriac and Hazelnut Soup

Celeriac and Hazelnut soup is pale and creamy and extremely good.

Serves 6
Contains Nuts and Dairy.
Vegetarian if Vegetable stock is used.

Ingredients

• 100 g (3 1/2 oz) shelled hazelnuts
• 1 medium/large celeriac
• 45g (1 1/2 oz) butter
• 1 onion, chopped
• 2 tablespoons long grain or pudding rice
• 1 litre chicken stock
• 85 ml (3 fl oz) double cream
• juice 1/2 lemon
• salt, pepper

Instructions

1. Pre-heat the oven to 190°C/375°F/Gas Mark 5.

2. Spread the hazelnuts out on a baking tray and roast until they turn a shade darker and the skin flakes off easily.This will only take some 5-10 minutes, so check regularly to prevent burning.

3. Rub the skins off.

4. Peel the celeriac, cut off and discard the worst of the gnarled tangled roots at the bottom. Cut into rough dice.

5. Melt the butter in a large pan over a low heat. Add the onions, celeriac, rice and hazelnuts. Stir to coat in butter, then slam on the lid and leave to sweat gently for around 10-15 minutes, stirring once or twice.

6. Pour in half the stock, season well with salt and pepper, and bring up to the boil. Simmer gently for about 15 minutes until the celeriac and rice are good and tender.

7. Let the soup cool for a few minutes, then liquidise, adding the remaining stock to thin the soup down.

8. Return to the pan, stir in the lemon juice and then the cream, and reheat when needed, being sure to taste and balance the seasoning. Serve totally hot and steaming.