Celeriac Soup with Browned Rosemary Butter & Hazelnuts - Brooke Kelly Nutrition

Ingredients

• 1 tablespoons extra virgin olive oil
• 30g unsalted butter
• 1 large leek, chopped finely
• 1 brown onion, peeled and diced
• Stalks of 2 fennel tops, finely sliced
• 3 celery stalks, finely sliced
• 1 large celeriac, peeled and cut into 2 cm cubes
• ½ teaspoon fennel seeds
• ½ teaspoon dried oregano
• 2 cups chicken bone broth (or chicken stock)
• 1 cup hot water
• Juice of half a lemon
• 3 cloves garlic, peeled and minced
• Grated parmigiano reggiano
• 10g fresh parsley, finely chopped
• Salt
• Pepper
• ⅓ cup hazelnuts
• 50g unsalted butter
• 2 sprigs fresh rosemary, picked
• Pinch of salt