Celeriac Soup With Hazelnut Crumble

I used to think celeriac was the worlds most intimidating vegetable until I saw it transformed into a silky puree at a tiny bistro. The knobby muddy exterior hides a core that smells like a cross between celery and parsley but tastes like earth and cream. My first attempt involved a lot of wrestling with a dull knife but the reward was a bowl of liquid gold. Now I find myself hunting for the ugliest roots at the market because they always yield the sweetest flavor. It has become my go to when the sky turns gray and I need something that feels like a warm hug.

Last November I made this for a group of friends who were convinced they hated anything related to celery. We sat on the floor of my apartment because I did not have enough chairs passed around thick slices of sourdough and listened to the rain. Watching their faces change from skeptical to delighted after the first spoonful is a memory I keep close. It proved that sometimes the most humble ingredients are the ones that surprise us the most.

Ingredients

• Celeriac (700 g): This knobby root provides the foundational earthy flavor and gets wonderfully sweet when you roast it before simmering.
• Onion: A slow sauté until translucent ensures a base of sweetness without overpowering the delicate celeriac notes.
• Garlic: Just two minced cloves add a subtle hum of warmth that ties the roasted vegetables together beautifully.
• Potato (150 g): This is my secret for getting that thick starch rich body without needing to add too much heavy cream later.
• Vegetable broth (900 ml): Use a high quality broth because it will be the liquid background for all these gentle flavors.
• Olive oil: Roasting the diced root in oil helps it brown evenly and prevents it from drying out in the oven.
• Heavy cream (100 ml): A small splash at the end creates a luxurious mouthfeel that makes the soup feel truly special.
• Sea salt: Use a high quality sea salt and add it gradually to enhance the natural sweetness of the roasted celeriac.
• Black pepper: Freshly ground pepper adds a necessary bite that cuts through the creaminess of the soup.
• Nutmeg: This spice is the perfect partner for root vegetables and adds a mysterious warmth you cannot quite place.
• Hazelnuts (60 g): Their toasted woody flavor is the essential contrast to the creamy soup base we are building.
• Unsalted butter: Using a little butter to toast the nuts adds a rich salty dimension that oil just cannot match.
• Fresh parsley: This adds a pop of green freshness that cuts through the richness of the creamy soup.

Instructions

Roast the root:

Toss your diced celeriac with oil and let it get golden in a hot oven until it smells like roasted nuts. This roasting step is what gives the soup its deep caramelized character.

Build the base:

Sauté your onion and garlic in the pot until they are soft and fragrant but not browned. You want them to be sweet and translucent to support the other flavors.

Simmer everything:

Add the roasted celeriac potatoes and broth then let it bubble gently until the vegetables are soft. This ensures every piece of vegetable is ready to be blended into silk.

Toast the topping:

While the soup cooks sizzle your chopped hazelnuts in butter until they turn a deep amber color. Stir in the parsley at the very end to keep the herb bright and aromatic.

Blend to silk:

Use your immersion blender to swirl the mixture into a completely smooth cloud like consistency. Take your time here to ensure there are no stray lumps left behind.

Season and finish:

Stir in the cream and nutmeg then taste carefully to see if you need an extra pinch of salt. The nutmeg should be a whisper of flavor rather than a shout.

Serve with crunch:

Ladle the hot soup into bowls and finish with a big spoonful of that fragrant hazelnut crumble. The contrast between the hot liquid and crunchy nuts is the best part.

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One evening I accidentally over toasted the hazelnuts until they were nearly dark brown and it turned out to be a revelation. The bitterness of the dark nuts against the sweet soup was actually better than the lighter version I usually made. It reminded me that the best parts of cooking often come from leaning into the little mistakes.

The Art of the Peel

Tackling a celeriac can feel like a chore but I have found that cutting off the top and bottom first provides a stable base. From there you can follow the curve of the root with your knife to slice away the gnarly bits. Do not worry if it looks messy at first because every bit of that white interior is going to be blended into something beautiful.

Texture is Everything

While the soup is the star the hazelnut crumble is what makes people ask for the recipe. I like to keep the nuts in varying sizes from fine dust to chunky halves to keep every bite interesting. Adding the parsley at the very last second prevents it from wilting and keeps that bright grassy aroma alive.

Serving and Storing

If you find yourself with leftovers this soup actually tastes even better the next day after the flavors have fully married. Just be sure to store the hazelnut crumble separately in an airtight container so it stays perfectly crunchy. When you reheat the soup you might need a splash of water or extra broth to loosen it back up.

• Keep the soup in a glass jar to prevent any lingering smells from sticking to your plastic containers.
• Try a drizzle of truffle oil if you are feeling particularly fancy during a weekend dinner.
• Wait to add the cream until you are ready to serve if you plan on freezing a batch for later.

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This soup is proof that even the most overlooked vegetables can become a centerpiece when treated with a little heat and care. I hope you find as much comfort in this silky bowl as I do on a cold afternoon.

Recipe FAQ

→ Can I make this soup ahead of time?

Absolutely. The soup base keeps well in the refrigerator for up to 3 days. Store the hazelnut crumble separately in an airtight container and sprinkle it fresh just before serving for maximum crunch.

→ What's the purpose of roasting the celeriac first?

Roasting caramelizes the natural sugars in celeriac, creating deeper, sweeter flavors compared to boiling. This extra step adds remarkable depth and richness to the finished dish.

→ Can I substitute other nuts for hazelnuts?

Walnuts or pecans work beautifully as alternatives. Both provide that essential crunchy contrast and pair naturally with the earthy celeriac flavors.

→ How do I achieve the smoothest texture?

Blend thoroughly with an immersion blender or stand blender until completely silky. If using a regular blender, work in batches and vent to release steam. Adding the potato also contributes natural creaminess.

→ Is this soup suitable for freezing?

The soup freezes well for up to 2 months without the cream. Thaw overnight in the refrigerator, reheat gently, and stir in cream along with fresh crumble when serving.