Instructions

1. 1

   Peel and dice the celeriac, core and dice the apples, and finely chop the onion.

2. 2

   Heat the olive oil in a pot and sweat the onion until translucent without letting it colour.

3. 3

   Add the celeriac and apple, cook briefly, pour in the vegetable broth and simmer covered until the celeriac is tender.

4. 4

   Blend the soup until velvety smooth, then season with salt and white pepper.

5. 5

   Roughly chop and dry-toast the hazelnuts, serve the soup and top with hazelnut oil and the toasted nuts.