Celery and bean soup with hazelnuts and truffle oil – creamy, aromatic, refined
This creamy celery and bean soup combines delicate nutty flavors with a subtle spice and a touch of luxury: celeriac, white beans, and roasted hazelnuts provide a velvety texture, while a drizzle of truffle oil adds a sophisticated touch. Ideal as an elegant starter or a warming main course for special occasions—easy to prepare, but a true taste sensation.
Ingredients for 6 - 8 people
150 g hazelnut kernels
90 ml olive oil
8 long shallots, finely diced
2 garlic cloves, roughly chopped
2 celeriac, peeled and diced
2 celery sticks, sliced
2 bay leaves
2 l chicken broth
400g can of white beans, drained
180 ml double cream
freshly squeezed lemon juice to taste
Salt and freshly ground black pepper
Truffle oil for drizzling
How to prepare
Place the hazelnuts in a roasting pan and roast them in the oven at medium-high heat until they are light brown and fragrant. Remove from the oven, pour onto a tea towel, and rub off the skins. Then chop the nuts.
Sauté the olive oil, shallots, garlic, both celery varieties, and bay leaves in a saucepan over medium heat for a few minutes, until the vegetables begin to soften. Add the broth, white beans, and three-quarters of the chopped nuts. Cover and simmer over low heat for 15–20 minutes, until the celery is very soft. Remove the pan from the heat and fish out the bay leaves.
Puree the soup with a hand blender until very smooth. Add the cream and blend again. If the soup is a bit too runny, simmer a little longer to reduce its consistency. Season to taste with salt, pepper, and a squeeze of lemon juice.
Pour the soup into bowls, sprinkle with the remaining chopped hazelnuts and drizzle with the truffle oil.
When you taste this visually simple soup, it's not easy to identify the different flavors. Celeriac gives it a nutty sweetness, the starch from the white beans makes it beautifully creamy, and hazelnuts and truffle oil enhance the texture and earthy flavor to perfection.
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The recipe is from the book:
Appetizers –Small dishes and snacks for everyone
Price 24,00 €
ISBN 978-3-512-04071-9
Busse Collection
Small & Fine – over 70 uncomplicated finger food recipes from around the world: from tapas to dim sum. Perfect for social gatherings, easy to prepare, and a feast for the palate and eyes.
