Celeriac Soup With Hazelnut Crumble (Printable Format)

Silky roasted celeriac blended with cream and finished with crunchy toasted hazelnuts for perfect contrast.

# What's Needed:

→ 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, 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 It:

01 - Preheat oven to 400°F. Spread diced celeriac on a baking sheet, drizzle with 1 tbsp olive oil, and toss to coat evenly. Roast for 25–30 minutes, stirring once halfway through, 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 completely tender.
04 - While soup simmers, 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. Remove from heat.
05 - Using an immersion blender, puree soup until completely smooth. Alternatively, transfer soup in batches to a stand blender and blend until silky.
06 - Stir in cream, ground nutmeg, salt, and black pepper. Gently reheat if needed, ensuring soup remains at serving temperature without boiling.
07 - Ladle soup into bowls and generously sprinkle hazelnut crumble over each serving. Serve hot.

# Expert Advice:

01 -
  • The roasting step transforms humble celeriac into something almost sweet and nutty, no cream required to feel luxurious.
  • That hazelnut crumble is your escape hatch when soup feels too serious, giving you crunch when you need it most.
02 -
  • Roasting the celeriac is not optional if you want real depth, and it takes longer than you'd expect, so don't skip the oven step for a shortcut.
  • Taste the soup before adding salt, because vegetable broth varies wildly in how much sodium it already brings to the table.
03 -
  • Don't let the hazelnuts toast unsupervised or they'll cross the line from golden to bitter in about 30 seconds flat.
  • If your soup breaks or looks grainy after blending, strain it through a fine sieve and start over, because texture is everything in a cream soup.
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