Introduction
This delightful recipe brings together a medley of fresh vegetables and rich flavors, creating a comforting soup that is perfect for any occasion. The combination of celery, leek, and spinach results in a nutritious dish, while the toasted hazelnuts add a satisfying crunch. With a splash of lemon and a sprinkle of Parmesan, this soup is not only pleasing to the palate but also a visual treat.
Detailed Ingredients with measures
– 2 sticks of celery
– 1 large leek
– Olive oil
– 1 lemon
– 1 organic vegetable stock cube
– 100g risotto rice
– 20g blanched hazelnuts
– 250g baby spinach
– 30g Parmesan or vegetarian Italian hard cheese
– Extra virgin olive oil
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
This recipe embraces simplicity and allows the natural flavors of the ingredients to shine. Enjoy this nourishing and hearty soup that is sure to warm you from the inside out!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 170°C/325ºF/gas 3.
Step 2: Prepare the Vegetables
Trim, wash, and finely chop the 2 sticks of celery and the white part of the large leek. Reserve the green part of the leek for later use.
Step 3: Cook the Vegetables
In a large pan over medium heat, drizzle 1½ tablespoons of olive oil. Add the chopped celery and leek, finely grate over the zest of 1 lemon, and season with sea salt and black pepper. Cook for 15 minutes, stirring occasionally, until the vegetables are soft and sweet.
Step 4: Add Stock and Rice
Crumble in the organic vegetable stock cube, stir in 100g of risotto rice, and toast for 1 minute. Pour in 1 liter of boiling water, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender.
Step 5: Prepare the Crispy Toppings
Halve the reserved green part of the leek and finely slice it. Scatter the slices onto a baking tray, season with salt and pepper. Roughly crush or chop 20g of blanched hazelnuts, scatter them onto the tray, drizzle lightly with olive oil, toss together, and roast for 10 minutes, or until golden and crisp.
Step 6: Make the Spinach Mixture
Transfer a ladleful of liquid from the soup to a blender. Add 250g of baby spinach and squeeze in the juice of 1 lemon. Blitz until smooth. Stir this mixture back into the pan. Cook for a further 2 minutes, then finely grate in most of the 30g of Parmesan or vegetarian Italian hard cheese. If needed, loosen the soup with a splash of boiling water.
Step 7: Serve the Soup
Divide the soup between bowls. Top with the crispy leeks and toasted hazelnuts. Grate over the remaining Parmesan and finish with a drizzle of extra virgin olive oil.
Notes
Tip for Cooking Vegetables
Ensure that the vegetables are finely chopped for even cooking and maximum flavor release.
Stirring the Rice
Stir the rice occasionally to prevent it from sticking to the bottom of the pan while it cooks.
Adjusting Consistency
If the soup is too thick, you can add more boiling water to reach your desired consistency.
Garnishing Suggestions
Feel free to add fresh herbs or a sprinkle of chili flakes for added flavor before serving.
Storage Advice
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Cook techniques
Chopping Vegetables
Use a sharp knife to finely chop the celery and the white part of the leek. Ensure that the pieces are consistent in size for even cooking.
Sautéing
Heat olive oil in a pan over medium heat. Add chopped vegetables along with lemon zest, and season. Stir occasionally to cook until they are soft and sweet, about 15 minutes.
Toasting Rice
After adding the rice to the sautéed vegetables, toast it for 1 minute. This enhances the flavor and prepares the rice for absorbing the liquid.
Simmering
Once boiling water is added to the pan, reduce the heat, cover, and simmer. This method allows the rice to cook gently and evenly without drying out.
Roasting
Toss leeks and hazelnuts with oil and season them before roasting in the oven. This technique brings out their natural sweetness and adds a crispy texture.
Blending
Combine a portion of the soup liquid with spinach and lemon juice in a blender. This technique creates a smooth puree that enriches the soup’s flavor and color.
Finishing with Cheese
Grate Parmesan cheese into the soup at the end of cooking. This adds richness and a creamy texture, enhancing the overall dish.
Garnishing
Top the soup with crispy leeks, toasted hazelnuts, and a drizzle of extra virgin olive oil. This technique adds visual appeal and additional layers of flavor.
FAQ
Can I use other vegetables instead of celery and leek?
Yes, you can substitute with other vegetables such as onions, carrots, or garlic, but be aware that this may change the flavor profile.
How do I know when the risotto rice is cooked?
The rice should be tender but still have a slight bite to it, known as ‘al dente.’ It should absorb the liquid and become creamy.
What can I use instead of hazelnuts?
You can use other nuts like almonds or walnuts, or omit them altogether for a nut-free option.
Can I make this dish vegan?
Yes, use a vegan hard cheese alternative and ensure the vegetable stock cube is vegan-friendly.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Conclusion
This delicious soup, featuring the flavors of celery, leek, spinach, and hazelnuts, offers a hearty and nutritious meal that can be enjoyed at any time of the year. With the addition of zesty lemon and a sprinkle of Parmesan, every spoonful is a delightful blend of textures and tastes. The crispy leeks and toasted hazelnuts elevate the dish, making it not only comforting but also visually appealing.
More recipes suggestions and combination
Leek and Potato Soup
Substitute the risotto rice with diced potatoes for a classic and creamy leek and potato soup.
Spinach and Hazelnut Pesto
Use baby spinach and blanched hazelnuts to create a vibrant pesto. Toss it with pasta for a quick meal.
Vegetable Risotto
Incorporate seasonal vegetables like asparagus or peas into the risotto for added flavor and nutrition.
Crispy Brussels Sprouts
Roast Brussels sprouts with olive oil, salt, and pepper to complement the textures of the soup.
Parmesan Crisps
Bake grated Parmesan in small mounds until golden and crispy for a crunchy garnish on salads or soups.
Warm Spinach Salad
Sauté baby spinach with garlic and a squeeze of lemon juice, then top with toasted hazelnuts for a warm salad dish.
