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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.