Save to Pinterest The first time I made celeriac soup was on a brisk autumn evening when the markets were bursting with root vegetables. I'd always walked past celeriac, intimidated by its gnarly appearance, until a farmer convinced me of its delicate, almost nutty flavor. Standing in my kitchen that evening, the aroma of roasted celeriac filled the air as rain tapped against the windows, creating the perfect soundtrack for soup-making.
Last winter, I served this soup at a small dinner gathering where my friend Sara, who claimed to despise all things celery-related, asked for seconds and then the recipe. The golden hazelnuts scattered across the creamy surface had caught her eye first, but it was the depth of flavor that won her over completely. We sat around my dining table long after finishing, warmed from the inside out.
Ingredients
- Celeriac: Look for a firm, heavy root about the size of a grapefruit, and dont worry about the ugly exterior, its the treasure inside that counts.
- Potato: This humble addition is my secret for achieving that perfect silky texture without needing excessive cream.
- Hazelnuts: Splurge on good quality ones if you can, as they really are the crowning glory of this dish.
- Heavy cream: Just a touch transforms the soup from excellent to extraordinary, though I've made it without when dairy-sensitive friends visit.
- Nutmeg: Freshly grated makes all the difference, illuminating the earthy notes of the celeriac in a way that feels like magic.
Instructions
- Roast the celeriac:
- Preheat your oven to 200°C and spread those celeriac cubes on a baking sheet with a generous drizzle of olive oil. The kitchen will start filling with a sweet, nutty aroma as they turn golden at the edges.
- Build the flavor base:
- Sauté the onion and garlic until they soften and become translucent, filling your kitchen with that irresistible foundation aroma that promises good things to come.
- Simmer to tenderness:
- Add your roasted celeriac and potato to the pot with vegetable broth, letting everything bubble away gently until a fork easily slides through the vegetables.
- Create the crown:
- While the soup simmers, toast those hazelnuts in butter until they release their oils and become fragrant. The sizzle and scent will make your mouth water in anticipation.
- Blend to perfection:
- Transform the chunky vegetable mixture into liquid silk with your blender, watching as it becomes impossibly smooth and unified.
- Enrich and season:
- Stir in the cream, nutmeg, salt, and pepper, tasting as you go until the flavor sings. The cream will create beautiful ripples before disappearing into the soup.
- Serve with flair:
- Ladle the velvety soup into warmed bowls and sprinkle generously with the hazelnut crumble. Each bowl should look like a canvas with golden crunch scattered across the surface.
Save to Pinterest On a particularly difficult day last winter, I found myself making this soup without any specific plan, just needing the therapeutic rhythm of chopping and stirring. As I sat down with a steaming bowl, topped with those golden hazelnuts, I felt my shoulders relax for the first time that day. Sometimes the most nourishing part of food isn't just what's in the bowl, but the act of creating something beautiful from humble ingredients.
Flavor Variations
Over the years, I've played with this recipe depending on what's in my kitchen. Adding a tart apple to the roasting pan with the celeriac brings a subtle sweetness that balances the earthy notes. Sometimes I'll finish the soup with a drizzle of truffle oil instead of cream for dinner parties, which never fails to elicit appreciative murmurs around the table. The soup adapts to your mood and pantry, always maintaining its comforting essence.
Make-Ahead Tips
This soup actually improves with a day of rest in the refrigerator, as the flavors meld and deepen overnight. I often make a double batch, freezing half in individual portions for those evenings when cooking feels impossible but I still crave something nourishing. Just remember to add the hazelnut crumble fresh before serving, as it loses its delightful crunch when stored with the soup.
Serving Suggestions
While this soup shines as a starter, I've turned it into a complete meal on countless occasions by adding thoughtful accompaniments. The silky texture calls for contrast, which makes crusty sourdough bread an ideal partner for dunking and scooping up those last precious spoonfuls.
- For a light lunch, serve with a simple salad of bitter greens dressed with lemon and olive oil.
- On chillier nights, a grilled cheese sandwich with gruyere and caramelized onions transforms this into pure comfort food.
- For entertaining, serve in small cups as an elegant amuse-bouche before the main course.
Save to Pinterest This celeriac soup reminds us that beauty often lies beneath the surface, waiting to be discovered and transformed. May each spoonful bring you the same comfort and joy it has brought to my table over the years.
Recipe FAQs
- → What makes roasted celeriac special?
Roasting celeriac at high temperature caramelizes its natural sugars, creating deeper, sweeter flavors than boiling alone. The golden edges add complexity while the tender interior blends into luxurious smoothness.
- → Can I make this dairy-free?
Absolutely. Substitute heavy cream with coconut cream, cashew cream, or oat cream. Use olive oil instead of butter for the hazelnut topping. The result remains wonderfully silky and satisfying.
- → How do I achieve the smoothest texture?
Roast vegetables until completely tender before blending. Use an immersion blender for 2-3 minutes, or a high-speed blender in batches. Adding warm (not boiling) liquid helps achieve velvet consistency without straining.
- → What if I can't find hazelnuts?
Walnuts, pecans, or toasted pumpkin seeds work beautifully as alternatives. Each brings unique crunch and nutty flavor that complements the earthy celeriac base perfectly.
- → How long does this keep?
Store cooled soup in airtight containers for up to 4 days. Freeze without cream for up to 3 months. Add cream when reheating. Make hazelnut topping fresh before serving for optimal crunch.
- → What pairs well with this dish?
Crusty sourdough or baguette slices soak up the silky base beautifully. A crisp Sauvignon Blanc or Chardonnay complements the earthy flavors. Arugula salad with citrus vinaigrette balances the richness.