Celeriac, Roasted Hazelnut and Truffle Soup

Name: Celeriac, Roasted Hazelnut and Truffle Soup
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 6 portions
Ingredients: 600 g celeriac; 200 g onions; 30 g olive oil; 3 garlic cloves; 3 sprigs fresh thyme; 150 g potatoes; 700 - 800 g water; 1 vegetable stock cube (for 0.5 l); ½ tsp fine sea salt; 2 pinches ground black pepper; 150 g blanched hazelnuts; 100 g soy cream; 3 Tbsp truffle oil

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Arbeitszeit 15 Min

Gesamtzeit 40 Min

Portionen 6 portions

Zutaten

600 g celeriac peeled, cut in pieces (3 cm)
200 g onions quartered
30 g olive oil
3 garlic cloves
3 sprigs fresh thyme leaves only
150 g potatoes peeled, cut in pieces (3 cm)
700 - 800 g water depending on desired consistency
1 vegetable stock cube (for 0.5 l) crumbled
oder 1 heaped tsp vegetable stock paste, homemade
½ tsp fine sea salt plus extra to taste
2 pinches ground black pepper plus extra to taste
150 g blanched hazelnuts
100 g soy cream
3 Tbsp truffle oil

Nährwerte: pro 1 portion
Brennwert: 366 kcal / 1514 kJ
Eiweiß: 7 g
Fett: 31 g
Kohlenhydrate: 12 g
gesättigte Fettsäuren: 3 g
Natrium: 531 mg