Celeriac Soup with Hazelnut Crumble (Printable Version)

Silky roasted celeriac purée topped with crispy buttery hazelnuts for a comforting, satisfying bowl.

# What You Need:

→ Vegetables

01 - 1 large celeriac (about 1.5 lbs), peeled and cubed
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium potato (about 5 oz), peeled and diced

→ Liquids

05 - 4 cups vegetable broth
06 - 2 tablespoons olive oil

→ Dairy (optional)

07 - 1/3 cup heavy cream or plant-based alternative

→ Spices & Seasoning

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

→ Hazelnut Crumble

10 - 2.5 oz whole hazelnuts, roughly chopped
11 - 1 tablespoon unsalted butter or plant-based margarine
12 - 1/4 teaspoon sea salt
13 - 1 tablespoon fresh parsley, finely chopped (optional, for garnish)

# Step-by-Step Directions:

01 - Preheat the oven to 390°F.
02 - Toss celeriac cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking tray and roast for 25-30 minutes, turning halfway, until soft and golden.
03 - While celeriac roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Sauté onion for 4 minutes until translucent. Add garlic and potato; cook for another 2 minutes.
04 - Transfer roasted celeriac to the pot. Add vegetable broth and bring to a gentle boil. Simmer for 15-20 minutes until vegetables are very soft.
05 - 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 cool slightly.
06 - Use an immersion blender or work in batches with a countertop blender to purée the soup until silky smooth. Stir in cream (if using). Taste and adjust salt and pepper.
07 - Ladle soup into bowls. Top generously with hazelnut crumble and chopped parsley.

# Expert Advice:

01 -
  • The roasted celeriac develops this incredible sweetness that you would never expect from such an ugly root vegetable
  • That hazelnut crumble transforms a simple soup into something restaurant-worthy with almost no extra effort
02 -
  • Do not skip roasting the celeriac because that step is where all the deep, sweet flavor develops
  • The soup thickens as it sits, so add a splash more broth or water when reheating leftovers
03 -
  • Peel the celeriac deeply because the outer layer can be tough and fibrous
  • If the soup seems too thick after blending, add broth one tablespoon at a time until you reach the right consistency
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