Celery Root and Hazelnut Soup - Food Literacy Center

Ingredients

• 2 leeks, washed and sliced thin
• 2 cloves garlic, minced
• 1/4 tsp sea salt
• 1/2 c dry sherry
• 2 tsp thyme, minced
• 4 bay leaves
• 2 celery root, peeled and cubed
• 8 c low sodium organic vegetable stock
• 4 oz dried hazelnuts
• 1 tsp lemon zest
• 1/2 tsp nutmeg
• 1/4 tsp ground pepper
• 2 t white vegetarian miso paste
• Finishing salt to taste