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Celery and hazelnut soup
Thisis a very nice variation on the ordinary celery soup we all love
Print this recipe 
Serves 4
Ingredients
1 medium onion thinly sliced
30ml (2 tbsps) olive oil
6 - 8 stems of celery finely chopped
1 bayleaf
salt and freshly ground pepper to taste
30ml (2 tbsps) ground hazelnuts
300ml (1/2 pt) skimmed milk
450ml (3/4 pt) vegetablestock
Method
Fry the onion gently in the olive oil for 3 mins.
Add the celery and fry for a further 3 mins.
Add the bayleaf, salt and pper to taste, ground hazelnuts, skimmed milk and stock.
Bring to the boila nd simmer gently for 20 - 25 mins.
Blend the soup in the liquidiser until smooth.
Reheat the soup gently in a clean saucepan.
Serve each portion garnished with a celery leaf and a sprinkling of flaked hazelnuts.