Celeriac Soup With Hazelnut Crumble (Print Version)

Creamy roasted celeriac puree with crunchy hazelnut and parsley topping

# What You'll 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:

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 parsley and a pinch of salt, then remove from heat.
05 - Use an immersion blender to puree soup until completely smooth, or transfer to a blender in batches and blend until silky.
06 - Stir in cream if using, ground nutmeg, salt, and pepper. Reheat gently over low heat if needed.
07 - Ladle soup into bowls and sprinkle generously with hazelnut crumble. Serve hot.

# Expert Tips:

01 -
  • The roasting step brings out a nutty sweetness in celeriac that boiling alone could never achieve, trust me on this one.
  • Its elegantly rustic enough for dinner parties but simple enough for a weeknight when you need something soulful after a long day.
02 -
  • Dont rush the roasting process - those caramelized edges on the celeriac are where the magic flavor lives, and I learned this the hard way after once trying to speed things up.
  • When blending hot soup, never fill your blender more than halfway and always start on low speed with a kitchen towel over the lid, unless you want to redecorate your ceiling.
03 -
  • Save the celeriac leaves if your specimen comes with them - they make a gorgeous garnish when fried briefly in olive oil until crisp, adding another layer of flavor and visual appeal.
  • For an intensified nutty dimension, brown your butter before adding the hazelnuts to the pan - that toasty milk solid flavor creates an incredible depth that elevates the entire dish.
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