You are here

Celeriac Soup with Hazelnuts and Crispy Sage

Celeriac Soup with Hazelnuts and Crispy Sage


  • Olive oil
  • 1 leek, washed, trimmed, and finely sliced
  • 1 celeriac, washed, peeled, and roughly chopped
  • 4 apples, cored and roughly chopped
  • A few sprigs of fresh thyme, leaves picked
  • 6 1/3 cups vegetable stock
  • 1 15 ounce can lima beans, drained
  • Sea salt
  • Freshly ground black pepper
  • A handful of hazelnuts
  • 4 tablespoons butter
  • A few sprigs of fresh sage, leaves picked


  1. Heat a splash of oil in a large pan. Add leek and cook over medium heat for 10 minutes until softened. Add celeriac, apples, and thyme, and cook 2 to 3 minutes. Add stock and lima beans and season with salt and pepper. Simmer over low for 20 to 30 minutes, until celeriac is tender. Remove from heat and use an immersion blender to puree until smooth.
  2. Toast the hazelnuts in a dry frying pan until golden brown. Remove from pan and set aside. Add butter to the pan over low and when hot, add sage and fry until crispy and butter is light brown. As soon as the butter turns brown, remove from heat (it can burn quickly).
  3. Divide soup between bowls and top with sage, hazelnuts, and brown butter.


  • Reprinted with permission from A Modern Way to Eat: 200+ Satisfying Vegetarian Recipes By Anna Jones, copyright © 2015 Brian Ferry. Published by Ten Speed Press, an imprint of Random House LLC.


Add a comment