Celeriac Soup with Cobnuts RecipeOrigin: Britain Period: Traditional |
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Nuts and aniseed form a classic flavour combination and because cobnuts tend not to dry out (unlike hazelnuts) they make an excellent base for an aniseed-flavoured soup, which is why this combination of cobnut and celeriac works well. Ingredients
500g celeriac, peeled and diced 
Celeriac Soup with Cobnuts Preparation:Method:Add 2 tbsp olive oil to a pan and when hot stir-in the onion. Fry for 5 minutes then add the celeriac and potatoes. Meanwhile, blitz the cobnuts and garlic with the remaining oil in a food processor then add to the pan. Fry for 1 minute more before seasoning with salt and black pepper. Cover and cook gently for 5 minutes then add the stock. Bring to a boil, reduce to a simmer and cook for 30 minutes. Take off the heat and allow to cool slightly then add to a food processor and purée until smooth. Return to the pan, allow to heat through then ladle into warmed soup bowls and garnish with about 2 tbsp of the cobnut pesto for each bowl.
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