At a glance
You're creating a velvety soup that pairs the earthy sweetness of celeriac with juicy pears — a surprisingly delightful combination. After prepping and roasting the vegetables until tender, you'll blend everything into a silky smooth creation, then finish it off with crispy toasted hazelnuts for a lovely textural contrast.
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Prep the ingredients
Peel the celeriac and cut it into chunks. Peel the onion and halve it. Slice the pears lengthways and remove the peel and core.
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Roast
Put all the ingredients into a roasting tin or a Remoska cooker. Season with salt and pepper, drizzle with olive oil and roast until soft, in an oven preheated to about 160°C.
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Blend
Put the softened vegetables and fruit into a blender, add about 200 ml of water or vegetable stock and the cream. Blend until smooth. If the soup still seems too thick, add a little more water or stock.
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