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Celery root and leeks soup {crème fraiche + toasted hazelnuts}
Celery root and leeks soup - creamy and aromatic, served with garlic crème fraîche, toasted spices, hazelnuts, and lots of fresh parsley, this soup is a winter favorite.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 190 kcal
Ingredients
- 1 celery root about 1 lbs
- 2 leeks
- 3 Tbs butter
- 6 cups of water
- 6 garlic cloves
- 4 sprigs of thyme
- 2 tsp ground coriander
For serving:
- 1/2 cup crème fraiche
- 2 tsp fenugreek seeds *
- 2 tsp coriander seeds, roughly crushed
- 1 garlic clove
- a handful of toasted hazelnuts
- fresh parsley
Instructions
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Melt the butter, and add the chopped leeks. Sauté for 5 minutes, until the leeks are soft.
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Peel the celery root, and chop into small cubes.
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Add the cubed celery root, the ground coriander, and the diced garlic cloves to the leeks, and cook for a couple of minutes.
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Add the water, salt and pepper, the sprigs of thyme, and bring to a boil.
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Reduce heat, cover, and cook for 30 minutes, or until the celery is very tender.
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Pure the soup in a blender until silky smooth.
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While the soup is cooking, prepare the toppings:
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Mash the garlic clove with salt until you get a smooth paste, and add to the crème fraiche. Add some more salt if needed, and mix well.
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In a mortar and pestle, place the fenugreek seeds and whole coriander seeds, and crush coarsely.
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Toast the hazelnuts in a low 300 oven for 10 minutes. Roughly chop them, and add to the spices.
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Chop about 1/2 cup of fresh parsley.
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Serve the soup with a dollop of crème fraiche, sprinkle with the nut and spice mix, and the fresh parsley.
Recipe Notes
* Buy fenugreek seeds in Indian or Mediterranean stores, or online.