Celeriac Soup with Hazelnut Crumble (Print Version)

Roasted celeriac blended into a silky smooth soup, topped with buttery toasted hazelnuts for irresistible texture.

# What You'll Need:

→ Vegetables

01 - 1 large celeriac (about 1.5 lb), peeled and cubed
02 - 1 medium onion, chopped
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

→ Dairy

07 - 3.4 fl oz heavy cream or plant-based alternative

→ Spices & Seasoning

08 - 1/2 tsp ground white pepper
09 - Salt to taste

→ Hazelnut Crumble

10 - 2.5 oz whole hazelnuts, roughly chopped
11 - 1 tbsp unsalted butter or plant-based margarine
12 - 1/4 tsp sea salt
13 - 1 tbsp fresh parsley, finely chopped

# How-To Steps:

01 - Preheat oven to 390°F. Toss celeriac cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking tray and roast for 25-30 minutes, turning halfway through, until soft and golden.
02 - While celeriac roasts, heat 1 tbsp olive oil in a large pot over medium heat. Sauté onion for 4 minutes until translucent. Add minced garlic and diced potato, cooking for another 2 minutes.
03 - Transfer roasted celeriac to the pot. Add vegetable broth and bring to a gentle boil. Simmer for 15-20 minutes until all vegetables are very soft.
04 - Toast hazelnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Add butter and sea salt, stirring until nuts are golden and coated. Remove from heat and allow to cool slightly.
05 - Use an immersion blender to purée the soup until silky smooth. Alternatively, work in batches using a countertop blender. Stir in cream if using. Taste and adjust seasoning with salt and pepper as needed.
06 - Ladle soup into bowls. Top generously with hazelnut crumble and fresh chopped parsley.

# Expert Advice:

01 -
  • The roasting step makes celeriac taste almost buttery, which sounds strange until you taste it.
  • One pot (plus a skillet), minimal cleanup, and somehow it feels fancier than it actually is.
  • The hazelnut crumble adds this satisfying crunch that makes people pause mid-spoonful and ask what they're eating.
02 -
  • Don't skip roasting the celeriac—boiling it produces soup that tastes like vegetable water, but roasting concentrates sweetness and adds this subtle caramel note that makes people ask what the secret ingredient is.
  • Add cream at the very end off the heat, because stirring hot soup with cream can cause it to split or curdle, leaving you with an unpleasant grainy texture instead of the silky finish you want.
03 -
  • Use a vegetable broth you actually enjoy drinking, because the soup will taste exactly like it—homemade or high-quality store-bought makes a noticeable difference.
  • Toast your own hazelnuts instead of buying pre-toasted; they're cheaper and the flavor is brighter and more alive.
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