Open Sans Body Text Preheat oven to 300 degrees. Heat a large Dutch oven or saucepan over medium heat with olive oil. Add garlic, onion, leek, apple, celery root and parsnip. Saute for 8-10 minutes, or until onions and leeks begin to soften. Stir in bay leaves, thyme, nutmeg, broth and coconut milk. Bring mixture to a boil, then simmer over low heat until celery root, apples & parsnips are completely softened. Season as you go with sea salt and freshly cracked white pepper.
In the meantime, add hazelnuts to a small baking sheet. Cook for 10-12 minutes or until your kitchen smells nutty and hazelnut skins begin to flake off. Seat aside to cool. Once hazelnuts are col enough to touch, rub them between your hands to remove skins (this step can be skipped, but the hazelnut skins will flake off easily and no one wants that in their soup!). Once most of the skins are removed, roughly chop and set aside.
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Open Sans Body Text Preheat oven to 300 degrees. Heat a large Dutch oven or saucepan over medium heat with olive oil. Add garlic, onion, leek, apple, celery root and parsnip. Saute for 8-10 minutes, or until onions and leeks begin to soften. Stir in bay leaves, thyme, nutmeg, broth and coconut milk. Bring mixture to a boil, then simmer over low heat until celery root, apples & parsnips are completely softened. Season as you go with sea salt and freshly cracked white pepper.
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