Celeriac Soup

Soup is most definitely a go to dinner for Scandinavians during the long winter season. Recipe: 2 tsp. oliveoil 175 g onions (coarsely chopped) 3 cloves of garlic (sliced) 550 g celeriac (cut into chunks) 250 g celery (sliced) 15 g fresh ginger (cut into small cubes) 8 dl. broth unrefined salt and freshly ground pepper 1 dl. coconutmilk Heat the oil in a pot. Fry the chopped onions and the sliced garlic. Add celeriac and cellery. Fry a couple of minutes. Now you are adding the broth and the ginger. Boil until all the vegetables are tender. Blend the soup and add cocnutmilk, salt and pepper. Blend shortley again. Taste. Topping: 50 g celery 50 g hazelnuts 50 g apples Slice the celery very thin on a mandoline. Roast the hazelnuts on a dry pan and chop them coarsely. Cut the appels into very small cubes. Mix apples, celery and the chopped hazelnuts and use it as a topping on the soup. Bon appetite!!