Fennel and Celeriac Soup with Pistachio Chive Oil Recipe

Instructions

1. 1

   For the Soup: In a medium size pot, heat the oil over medium heat.

2. 2

   Add the onion and half the salt.

3. 3

   Add the garlic, sauté for 30 seconds.

4. 4

   Add the chopped celeriac, fennel, pear and remaining salt. Sauté for 10 minutes to soften the vegetables.

5. 5

   Add the stock and white pepper, cook for 20-30 minutes or until all the vegetables are soft. Let cool a little before blending.

6. 6

   In the meantime, make the Pistachio Chive Oil: In a blender, chop the pistachios with the chives and salt, slowly add the oil through the opening of the blender. Blend until almost smooth, but a little texture is visible. Set aside. You can make this 1 week in advance.

7. 7

   When the soup has cooled, carefully pour into a blender, cover the blender but leave the centre of the blender top opened. Cover the opening with a towel and blend on very low, slowly raising the speed until the soup is fully pureed. Add the almond milk (or any milk you are using), blend. You can also use an immersion blender.

8. 8

   Serve the soup in bowls, topped with a drizzle of Pistachio Chive Oil. Serves 6 (8 cups soup) *Peeling the celeriac: Place the celery root on its side and cut off the top and bottom. Stand the root upright. It should be stable. Cut the remaining peel off in vertical strips from top to bottom, following the shape of the root. Continue cutting until you have removed all of the skin. Now, rinse the celery root and chop it into cubes.