CELERIAC & CARAMELISED ONION SOUP WITH HAZELNUT ROSEMARY BROWN BUTTER

Beige food at its finest, nose dive into silky soup heaven!

Celeriac is such an underrated vegetable; it's nutty and subtly sweet, which works perfectly with caramelised onions. This root veggie is available all year round, but it's at its best now, so go grab one and make this stunning soup! I add a tablespoon of onion chutney for even more depth and finish with toasted hazelnut brown butter.

Serves: 4

Ingredients

• 2 onions, thinly sliced

• 4 garlic cloves, roughly chopped

• 1 tsp thyme leaves

• 4 sprigs rosemary

• 1 celeriac, peeled and chopped

• 1L vegetable stock

• 1 tbsp caramelised onion chutney (optional)

• Handful of chopped hazelnuts

• 2 tbsp crème fraiche

• 2 tbsp butter

• 1 tbsp olive oil

• Salt

• Pepper

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Method

1. In a large saucepan, heat the olive oil over medium heat. Add the onions and a pinch of salt. Cook for around 15-20 minutes until caramelised.

2. Add the garlic, thyme, and 2 sprigs of rosemary to the saucepan. Cook for a few minutes.

3. Add the chopped celeriac and vegetable stock to the saucepan. Bring to a boil, then reduce to a simmer with the lid on for 15-20 minutes.

4. Remove the rosemary sprigs from the saucepan. Stir in the caramelised onion chutney and a good grinding of pepper. Blend the soup until silky smooth.

5. Finish the soup by stirring in the crème fraiche. Season to taste with salt and pepper.

6. In a frying pan, toast the hazelnuts until lightly browned. Add the butter and the remaining 2 sprigs of rosemary (stems removed). Allow the butter to foam and brown.

7. Serve the soup with a good drizzle of the hazelnut rosemary brown butter.