By Hywel Griffith, Head Chef at the Michelin-star Beach House Restaurant, in Oxwich. This delicious soup is the perfect winter warmer accompanied by a beautifully light Focaccia to dip, dunk and mop up every last mouthful.


For the focaccia poolish
8g dried yeast
130g Wessex Mill strong white flour
230g cold water

For the focaccia
500g Wessex Mill strong white flour
7g dried yeast
115g cold water
10g Maldon sea salt
2g Maldon sea salt
1 large bunch of rosemary
100g olive oil

For the soup
1 large celeriac, peeled
2 brown onions
3 garlic cloves, peeled and crushed
30g Estate Dairy unsalted cultured butter
2 sprigs of thyme
600ml Estate Dairy semi skimmed milk
300g chicken stock
100g hazelnut oil
80g hazelnuts
200g chorizo


          1. For the focaccia poolish
            Mix the poolish ingredients in a bowl, cover with Clingfilm and allow to ferment for 12 hours.

          2. For the focaccia
            Mix the water and yeast and allow to sit for 5 minutes.

          3. Now take the fermented starter and place in a bread mixer along with the salt and water/yeast mix, turn the mixer and allow to mix slowly for 15 minutes

          4. Clingfilm the bowl and allow to prove to 2.5x its original size.

          5. Preheat the oven to 220°C and bake for 20 minutes. Then once proved, knock back the dough and push it out with the heel of your hand.

          6. Drizzle a little of the olive oil in a tray and place the dough in, drizzle the remaining oil over now massage the dough out with the tips of your fingers (don’t be shy here) once the dough is pushed out sprinkle with salt and push rosemary sprigs all over, cover with clingfilm and allow to prove to 2.5x its size once again.

          7. Once proved, bake for 20 minutes.

          8. For the soup
            Preheat the oven to 160°C.

          9. Dice the celeriac into 2cm cubes, drizzle with ¾ the hazelnut oil and a good pinch of salt, then place into the oven for 30 minutes.

          10. Whilst the celeriac is baking smash the hazelnuts in a bag with a rolling pin, transfer to a small pan, cover with the remaining oil, cook in the oven for about 15 minutes.

          11. Now chop the onion and sweat gently in the butter and season with salt and pepper, once they turn translucent add the crushed garlic to the pan along with the thyme and chicken stock, simmer for 5 minutes.

          12. Once the hazelnuts are golden brown, dice the chorizo to small cubes and add to the hazelnut pan place back in the oven for 3 minutes then allow to chill.

          13. Now take the celeriac and add to your onion and chicken stock, add the milk and simmer for 5 minutes. Allow to cool slightly then blend the soup, make sure to pour through a fine sieve, taste the soup and adjust the seasoning to your taste.

          14. Now time to enjoy with the focaccia, pour the soup in a bowl and spoon the chorizo and hazelnut mixture in the middle, ENJOY!

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