Celeriac Soup With Hazelnut Crumble (Print View)

Silky roasted celeriac puree topped with crunchy toasted hazelnuts and fresh parsley.

# 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 - 30 fl oz vegetable broth
06 - 2 tbsp olive oil
07 - 3.4 fl oz heavy cream (optional, or use 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 the oven to 400°F. Spread the 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 - While celeriac roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and garlic, sauté for 3–4 minutes until softened.
03 - Add the roasted celeriac and diced potato to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, until the vegetables are very soft.
04 - Roughly chop the hazelnuts. Heat the butter in a small skillet over medium heat, add the hazelnuts, and toast for 2–3 minutes until golden and fragrant. Stir in the parsley and a pinch of salt, then remove from heat.
05 - Once the soup vegetables are tender, use an immersion blender to purée until completely smooth. Alternatively, transfer to a stand blender in batches.
06 - Stir in the cream (if using), nutmeg, salt, and pepper. Reheat gently if needed.
07 - Ladle the soup into bowls and sprinkle generously with hazelnut crumble. Serve hot.

# Expert Suggestions:

01 -
  • The roasting step turns a simple root vegetable into something that tastes deeply caramelized and sophisticated.
  • That crunch from the toasted hazelnuts provides a satisfying break from the velvety texture of the soup.
02 -
  • Removing the tough skin of the celeriac requires a sharp knife and a bit of patience to reach the white flesh.
  • Blended soups can be deceptively hot so always let the steam escape if you are using a stand blender.
03 -
  • Wait to add your salt until after the soup is blended because the flavors concentrate as the liquid reduces.
  • A tiny squeeze of lemon juice at the very end can brighten the whole bowl if the soup feels too heavy.
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