Celeriac Soup With Hazelnut Crumble (Printable version)

Silky roasted celeriac blended smooth with crunchy toasted hazelnut topping for comforting warmth

# What You Need:

→ Vegetables

01 - 1 large celeriac (about 1.5 lbs), peeled and diced
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium potato (about 5.3 oz), peeled and diced

→ Liquids

05 - 3.75 cups vegetable broth
06 - 2 tbsp olive oil
07 - 3.4 fl oz heavy cream, optional or plant-based cream for vegan

→ Seasonings

08 - 1 tsp sea salt, or to taste
09 - 0.5 tsp black pepper, freshly ground
10 - 0.25 tsp ground nutmeg

→ Hazelnut Crumble

11 - 2.1 oz whole hazelnuts
12 - 1 tbsp unsalted butter or olive oil for vegan
13 - 1 tbsp fresh parsley, finely chopped
14 - Pinch of sea salt

# How to Make It:

01 - Preheat oven to 400°F. Spread diced celeriac on a baking sheet, drizzle with 1 tbsp olive oil, and toss to coat. Roast for 25-30 minutes, turning once, until golden and tender.
02 - Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté for 3-4 minutes until softened and fragrant.
03 - Add roasted celeriac and diced potato to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, until vegetables are very soft.
04 - Roughly chop hazelnuts. Heat butter in a small skillet over medium heat, add hazelnuts, and toast for 2-3 minutes until golden and fragrant. Stir in chopped parsley and a pinch of salt, then remove from heat.
05 - Using an immersion blender, purée soup until completely smooth. Alternatively, transfer to a stand blender in batches and blend until silky.
06 - Stir in cream if using, nutmeg, salt, and pepper. Reheat gently over low heat until soup reaches desired temperature.
07 - Ladle soup into bowls and sprinkle generously with hazelnut crumble. Serve hot.

# Expert Advice:

01 -
  • The combination of roasting and blending transforms humble celeriac into something so luxurious you might catch yourself closing your eyes with each spoonful.
  • That moment when the crunchy hazelnut topping meets the velvety soup creates a texture contrast that keeps you coming back for another bite.
02 -
  • Dont rush the roasting step, as those caramelized edges are what transforms celeriac from ordinary to extraordinary.
  • If your blended soup looks a bit grainy, pass it through a fine-mesh sieve for restaurant-quality smoothness.
03 -
  • Peel celeriac by first cutting off the top and bottom to create flat surfaces, then use your knife to carefully remove the tough outer skin in downward strokes.
  • Reserve a small portion of the roasted celeriac before blending and dice it finely to add back to the finished soup for subtle texture variation.
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