{"id":56132,"date":"2025-09-25T11:01:27","date_gmt":"2025-09-25T10:01:27","guid":{"rendered":"https:\/\/blackgarlickitchen.co.uk\/?page_id=56132"},"modified":"2025-09-27T15:57:55","modified_gmt":"2025-09-27T14:57:55","slug":"black-garlic-celeriac-soup-with-black-garlic-sage-and-hazelnut-pesto","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-celeriac-soup-with-black-garlic-sage-and-hazelnut-pesto\/","title":{"rendered":"Black Garlic Celeriac Soup with Black Garlic Sage and Hazelnut Pesto"},"content":{"rendered":"\t\t

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Black Garlic Celeriac Soup with Black Garlic Sage and Hazelnut Pesto\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Earthy, sweet roasted celeriac with its nutty undertones combined with the tanginess from added Bramley apple pairs so well with BGK\u2019s pungent, nutty Black Garlic hazelnut pesto. The roasted celeriac creates a wonderful velvety creamy texture to this delicious hearty soup. Perfect for serving up on chilly days.<\/p>
Black Garlic Kitchen Garden showcase autumn vegetable, fruit and herb \u2013 Celeriac, Bramley Apples and Sage<\/strong><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Pr<\/strong>ep: <\/b>30 mins | Cook: <\/b>2.5 hours to roast the celeriac + 35 mins to cook the soup | Serves:<\/b> 6<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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V:<\/strong> use vegetarian cheese alternative to Parmesan<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>
2 celeriac<\/li>
4 tbsp olive oil<\/li>
2 tbsp Black Garlic Sea Salt<\/strong><\/a><\/span> or sea salt<\/li>
2 sprigs fresh rosemary<\/li>
50g butter<\/li>
2 large onions \u2013 peeled and finely chopped<\/li>
1 Bramley apple \u2013 peeled, cored and diced<\/li>
3 cloves white garlic – crushed<\/li>
1.5 litres vegetable stock<\/li>
1 bay leaf<\/li>
1 tsp Black Garlic Sea Salt<\/strong><\/a><\/span> or table salt<\/li>
\u00bd tsp ground white pepper<\/li>
1 tsp sugar<\/li>
Extra salt, white pepper and sugar to taste<\/li>
300 ml cr\u00e8me fra\u00eeche<\/li><\/ul>\u00a0<\/div>
For the Black Garlic hazelnut and sage pesto<\/strong><\/p>
6g fresh sage \u2013 leaves only<\/li>
150ml extra virgin olive oil<\/li>
50g blanched, toasted hazelnuts<\/li>
2 cloves white garlic \u2013 peeled and chopped<\/li>
6 cloves Black Garlic<\/strong><\/a><\/span> \u2013 roughly chopped<\/li>
Squeeze of lemon juice<\/li>
\u00bc tsp Black Garlic Sea Salt<\/strong><\/a><\/span> or sea salt<\/li>
\u00bc tsp freshly ground black pepper<\/li>
25g grated Parmesan cheese or vegetarian alternative<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t
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Method<\/span><\/p>
Preheat the oven 200C\/180Cfan\/Gas 4.<\/li>
Start by preparing the celeriac \u2013 place each celeriac on a large sheet of foil. Drizzle 2 tablespoons of olive oil over each celeriac. Sprinkle 1 tablespoon of Black Garlic Sea Salt over each celeriac. Place 1 sprig of rosemary on top of each celeriac. Wrap each celeriac tightly in foil. Place the celeriac parcels on a baking sheet. Roast in the oven for 2 \u2013 2 \u00bd hours until tender. Check the celeriac after 2 hours to see if it is cooked by making sure a sharp knife will pass through to the centre easily, if not, put the celeriac parcels back in the oven. Once tender, remove from the oven.<\/li>
Leave the celeriac to cool down a little before removing the foil and discarding the rosemary sprigs. Cut off the top and bottom of each celeriac then cut the skin off in a thin layer until all the skin is removed. Remove any blemishes with a knife. Chop the celeriac into chunks. Set aside until ready to use.<\/li>
Place a large saucepan set over a medium heat and add the butter. Once the butter has melted, add the onion, apple and white garlic. Sweat for 5 minutes then add the cooked celeriac. Stir well, add the stock, bay leaf, salt, white pepper and sugar.<\/li>
Bring to the boil, reduce the heat to low, cover the saucepan with a lid and simmer for 30 minutes.<\/li>
Remove the bay leaf and transfer the soup to a blender or food-processor, or use a hand blender. Blend to a smooth and velvety consistency.* Taste for seasoning and adjust according to preference.<\/li>
Return the soup to the saucepan (if necessary). Stir in the cr\u00e8me fra\u00eeche and reheat the soup over a medium heat to warm through without boiling. Check for seasoning again.<\/li>
While the soup is cooking make the Black Garlic Sage and Hazelnut Pesto – place all the ingredients with the exception of the Parmesan cheese, in a blender and blitz until the ingredients are combined. Add the Parmesan cheese and blitz for 30 seconds. Check the seasoning and set to one side.<\/li><\/ul>
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To Serve:\u00a0<\/strong>ladle the soup into warmed bowls, dot with Black Garlic hazelnut and sage pesto.<\/p>
Top Tip:*<\/strong>\u00a0roasting the celeriac intensifies the flavour. If the soup is too thick add more stock until the desired consistency is reached.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Black Garlic Sea Salt<\/strong><\/a><\/span><\/li>
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