Let's Cook...Creamy Celeriac Soup à la Savouidakis

Meet your new winter obsession: a velvety celeriac soup where rich texture meets the liquid gold of SAVOU Extra Virgin Olive Oil.

Ingredients (Serves 4)

• 1 medium celeriac root (about 600g), peeled and chopped
• A handful of celeriac leaves, washed
• 1 onion, diced
• 2 garlic cloves, minced
• 4 tbsp SAVOU Extra Virgin Olive Oil, plus extra for drizzling
• 750ml water or light stock of your choice
• 50g walnuts or hazelnuts, roughly chopped
• Fresh chives, finely chopped
• Sea salt and freshly cracked black pepper

Method

• Preheat the oven to 180°C and toast the nuts for 8–10 minutes, until golden. Set aside.
• Warm the SAVOU Extra Virgin Olive Oil in a large pot and sauté the onion until soft. Add the garlic and cook until fragrant.
• Add the celeriac and stir well to coat with the olive oil. Pour in the water or stock and simmer until the celeriac is tender.
• Stir in the celeriac leaves and cook for a few more minutes. Blend until completely smooth and velvety.
• Season with sea salt and black pepper to taste. Serve hot, topped with the toasted nuts, fresh chives, and a generous drizzle of SAVOU Extra Virgin Olive Oil.

Watch the olive oil pool gently on the surface, releasing its herbaceous aromas, and simply fall in love.