This fine bean soup with celery tastes particularly delicious and warms you up from the inside. The roasted hazelnuts give the soup the necessary crunch.
In winter, there is nothing better than sitting together at the table and enjoying a delicious soup with good conversation. A soup that not only warms but also nourishes tastes best. Like this soup made from white beans with two types of celery. Although it is easy to make, it tastes anything but conventional.
Here's how to prepare the soup: Preheat the oven to 160 degrees. Place two handfuls of hazelnuts on a baking tray in the oven and roast for around 7-10 minutes. As soon as the hazelnuts start to smell fragrant and their shells come off, you can remove them from the oven.
Heat 2 tablespoons of olive oil in a pan and sauté a chopped onion, garlic, sliced celery stalk and celeriac together.
Pour in 1 liter of stock and then add 250 g of tinned white beans or white beans that have been soaked and cooked overnight to the soup. Puree the whole thing and allow the soup to simmer a little longer.
Season the soup to taste with a little pepper, lemon juice and salt . Then pour it into bowls and add a little crème fraîche and 2-3 teaspoons of roasted hazelnuts and a leaf of parsley to taste.
Enjoy your meal!
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