Soup with two celery, apple and hazelnuts

This soup has a strong taste of celery and apple tries to soften things up but the celery taste is still quite strong! You need to love celery to love this soup :-) Roasted hazelnuts bring up some crunchiness and couple very well with everything else :-) It’s very good and very light in fat! It’s an ideal recipe for a light starter or a light evening meal! You turn to play ;)

In two words:

“To create an era in the World, you need to look and be trustworthy and have a great legacy”.

To Start...

difficulty easy
preparation– 15’
cooking - 25′
serves - 3-4  


  • ½ celery root of medium size
  • 2 celery stalks and their leaves
  • 1 big apple
  • ½ onion of medium size
  • 1 brick of vegetable stock
  • 1 teaspoon of thyme
  • 4 teaspoons of olive oil
  • 1lt of hot water
  • 10 turn mills of Kampot black pepper
  • ½ teaspoon of fleur de sel or coarse salt
  • 1 tablespoon of hazelnuts per serving


  • Preheat the oven at 180°C
  • Wash and peel the celery root; to peel it you can use either peeler or a knife
  • Peel the onion
  • Wash and peel the apple
  • Wash the two celery stalks and their leaves
  • Slice the celery root into horizontal rounds 1-1,5cm width
  • Dice the celery rounds into small cubes of 1 or 1,5cm
  • Slice the celery stalks into horizontal semi-rounds 0,5cm width; slice also their leaves
  • Dice the onion in small cubes
  • Slice the apple in small cubes as well
  • Dice the vegetable stock cube in small cubes and add them into a bowl
  • Heat up the water and add it to the same bowl
  • Use a whisk to dissolve the vegetable stock cube and produce a vegetable stock
  • Heat up a big casserole
  • Add the onion and stir constantly until it loses some of its humidity
  • Add the olive oil and stir until it becomes a bit brown
  • Add the celery and stir constantly until its aroma is in the air and it loses its crunchiness a bit
  • Add the cubes of the celery root and stir constantly to cover them with oil and wait until they also lose their crunchiness
  • Add the apple cubes and stir gently
  • Add the thyme and stir gently one last time
  • Add the vegetable stock and stir
  • Taste it and check if there is enough salt (because the cubes are usually quite salted), if necessary add some salt
  • Put the lid on and cook in low heat for 25’
  • Add the hazelnuts into a recipient going into the oven and put them in
  • Cook for about 7’-10’ until they become dark brown
  • Take them out of the oven and let them cool
  • Once they are a bit cold use your finger to remove their skin, if they have some
  • Chop the hazelnuts in rough pieces with a knife
  • Once the soup is ready, use a stick blender to mix everything together; if it’s very thick and you prefer it more liquid, try to add some hot water and let it simmer for just a little bit
  • Serve a portion of the soup in a bowl and sprinkle some roasted chopped hazelnut on top
  • Taste it and enjoy :)


A recipe in French from the blog Papilles et Pupilles.  

o-o C'est si bon ! o-o

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