Clodagh McKenna's celeriac soup with hazelnut and sage pesto - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Clodagh McKenna’ s celeriac soup with hazelnut and sage pesto By You Magazine - January 18, 2019 This is my favourite soup to make during the winter months. The flavour of the celeriac is celery-like with nutty undertones, and the consistency of the soup is so creamy. The pesto also adds delicious crunchy texture and earthy flavour. You can make it a few days ahead as it freezes really well, so double the recipe when you are making it so you have a batch for a rainy day! I sometimes add a crumble of crispy, smoky pancetta on top with the pesto. Dora Kazmierak SERVES 6 50g butter 1 celeriac, peeled and chopped 1 celery stick, chopped 1 onion, chopped 75g blanched hazelnuts 1 litre hot vegetable stock 100ml crème fraîche sea salt and freshly ground black pepper FOR THE HAZELNUT & SAGE PESTO 75g blanched hazelnuts 2 tablespoons finely chopped sage 2 tablespoons extra virgin olive oil 1. Place a heavy-based saucepan over a medium heat and add the butter. Once the butter has melted, add the celeriac, celery, onion and whole hazelnuts, and season with salt and pepper. Stir well, then reduce the heat to low, cover the pan with foil or your butter wrapper and pop the lid on. Leave the vegetables to sweat for 15 minutes. 2. Next make the hazelnut and sage pesto. Place a frying pan over a high heat, add the hazelnuts and toast, shaking the pan frequently to toast the nuts evenly, for 3 minutes – this will release all the oils and the flavour. 3. Add the chopped sage to the extra virgin olive oil in a small bowl. 4. Tip the toasted hazelnuts onto one half of a clean tea-towel, then fold over the other half of the tea-towel to cover and bash the nuts with a rolling pin until crushed. Add the crushed nuts to the olive oil and sage, mix together well and set aside. 5. Add the hot stock to the vegetables and bring to the boil, then leave to cook, uncovered, for about 15 minutes until the vegetables are tender. 6. Transfer the soup to a blender or food-processor, or use a hand blender, and blend to a smooth consistency. 7. Return the soup to the saucepan (if necessary). Stir in the crème fraîche and place over a medium heat for just 2 minutes to warm through. 8. Serve the soup in warmed bowls with the hazelnut and sage pesto drizzled on top. Recipe from Clodagh’s Suppers by Clodagh McKenna, published by Kyle Books, £20 RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved