Save The aroma of roasting celeriac on a frosty January afternoon turned my kitchen into a sanctuary of warmth. I discovered this soup recipe while searching for something to do with the oddly-shaped celeriac I'd impulsively bought at the farmers market. What started as a culinary experiment quickly became my go-to comfort dish, the earthy sweetness deepening as it roasted. The contrast between silky soup and crunchy hazelnut topping made even my vegetable-skeptic brother ask for seconds.
Last winter during that week-long power outage, I made this soup on our camping stove by candlelight. We huddled around the table wrapped in blankets, steam rising from our bowls, everyone quiet except for the occasional appreciative murmur. Even my neighbor who claimed to hate root vegetables finished her bowl and shyly asked for the recipe the next day.
Ingredients
- Celeriac: Look for firm, heavy specimens without soft spots, and dont be intimidated by its gnarly appearance - underneath that rough exterior lies creamy, subtly flavored flesh.
- Vegetable broth: I learned that using a good quality broth makes all the difference, as it forms the foundation of your soup's flavor profile.
- Hazelnuts: Toast them just until you can smell their perfume filling your kitchen - any longer and they'll turn bitter rather than sweet.
- Nutmeg: Just a whisper transforms the soup, connecting the earthy celeriac with the sweet cream in a way that feels like culinary magic.
Instructions
- Roast that celeriac:
- Spread your diced celeriac on a baking sheet, drizzle with olive oil, and toss until every piece glistens. The magic happens at 200°C for about 25-30 minutes - you're looking for golden edges that signal concentrated flavor.
- Start your flavor base:
- While your celeriac roasts, sauté diced onion and garlic in a tablespoon of olive oil until they soften and become translucent. Your kitchen should already be filling with a savory aroma that promises good things to come.
- Build your soup:
- Add your golden roasted celeriac and diced potato to the pot, then pour in the vegetable broth. Let everything simmer together for 15-20 minutes until the vegetables yield easily when pressed with a spoon.
- Create the crowning glory:
- While the soup simmers, roughly chop the hazelnuts and toast them in butter until golden and fragrant. Stir in freshly chopped parsley and a pinch of salt - this textural contrast will elevate your soup from good to unforgettable.
- Blend to velvet:
- Once vegetables are tender, blend until the texture is completely smooth, like liquid silk. I find an immersion blender less messy, but a regular blender works too if you're careful with the hot liquid.
- Enrich and season:
- Stir in cream if using, along with nutmeg, salt and pepper. The cream isn't essential but adds a luxurious roundness that's hard to beat.
- Serve with flair:
- Ladle into warmed bowls and crown with the hazelnut crumble. Watch as your guests' eyes light up at the contrast of textures.
Save 
Save The first time I served this soup at our neighborhood potluck, conversations around me paused as people took their first spoonful. An elderly gentleman who rarely spoke much at these gatherings approached me later, eyes twinkling, and said it reminded him of something his grandmother made in rural France. We ended up talking for an hour about food memories while he helped me wash dishes - a friendship I never expected from a humble root vegetable soup.
Seasonal Variations
In autumn, I sometimes add a diced apple to roast alongside the celeriac, bringing a subtle sweetness that complements the earthy root. During spring, fresh herbs become the star - try stirring in chopped chives and tarragon just before serving. Summer might seem odd for soup, but served chilled with a drizzle of good olive oil, it transforms into an elegant starter for an outdoor dinner party.
Make-Ahead Options
This soup actually improves with time as the flavors meld and deepen. I often make a double batch and freeze individual portions in mason jars, leaving enough headspace for expansion. The hazelnut crumble keeps beautifully in an airtight container at room temperature for up to a week, though I recommend making a fresh batch if more than three days have passed to preserve that wonderful crunch.
Pairing Suggestions
While this soup certainly stands proudly on its own, certain accompaniments elevate it to restaurant-worthy status. My wine-enthusiast friend insists on a glass of unoaked Chardonnay or Viognier, whose buttery notes echo the soup's creaminess without overwhelming it.
- A slice of walnut bread slathered with good salted butter makes an excellent dipper and textural contrast.
- For a complete meal, serve smaller portions followed by a simple green salad with roasted pears and blue cheese.
- Remember that room temperature soup allows the flavors to fully bloom on your palate - dont serve it scalding hot straight from the pot.
Save 
Save This soup reminds us that beauty often lies beneath the surface, much like the humble celeriac itself. May it warm you from the inside out, whether shared with loved ones or savored in peaceful solitude.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. The soup base can be prepared up to 2 days in advance and refrigerated. Reheat gently over low heat, adding a splash of liquid if needed. Prepare the hazelnut crumble fresh just before serving to maintain its crunch.
- → What can I substitute for hazelnuts?
Walnuts, pecans, or toasted pumpkin seeds work wonderfully as alternatives. Each brings a slightly different flavor profile while maintaining that essential crunchy contrast against the smooth soup.
- → Is roasting the celeriac necessary?
Roasting develops caramelized sweetness and depth that boiling alone cannot achieve. However, in a pinch, you can simmer raw celeriac directly in the broth—just expect a slightly lighter, fresher flavor profile.
- → How do I achieve the smoothest texture?
Simmer vegetables until completely tender before blending. An immersion blender works well, but a high-speed stand blender produces the silkiest results. For extra refinement, pass the pureed soup through a fine-mesh sieve.
- → Can I freeze this soup?
Yes, freeze the cooled soup base in airtight containers for up to 3 months. Thaw overnight in the refrigerator. The hazelnut crumble is best made fresh, though you can toast and chop nuts in advance.
- → What wines pair well with this soup?
A crisp Sauvignon Blanc or unoaked Chardonnay complements the earthy celeriac beautifully. For red wine lovers, a light Pinot Noir works without overpowering the delicate flavors.