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Cooking
Silky Celeriac Cream Soup with Pear
· 4 servings
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.
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.
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.
Toasted hazelnuts
Serve hot, sprinkled with chopped toasted hazelnuts and a drizzle of oil.