Save The first time I encountered celeriac, I stood in the grocery store aisle staring at this knobby, alien-looking root for a solid five minutes. My grandmother had mentioned it in passing as celery's sophisticated cousin, and curiosity got the better of me. That evening, I roasted it simply with olive oil and salt, and the transformation from ugly duckling to something utterly sweet and earthy genuinely surprised me. Now this soup appears on my table whenever I want something that feels grounding and luxurious without hours of work.
Last winter, during that stretch of gray February days when everyone seems slightly vitamin D deficient, I made this for a friend who swore she hated celery root. She watched me prepare the hazelnut crumble with skeptical eyebrows raised. But when she took that first spoonful, the crunch cutting through the silky soup, her expression changed completely. She asked for seconds and then called me the next day to say she bought a celeriac on her way home from work.
Ingredients
- 1 large celeriac (about 700 g), peeled and cubed: Roasting first concentrates its natural sweetness and eliminates any raw bitterness
- 1 medium onion, chopped: Provides a aromatic foundation that softens into the background
- 2 cloves garlic, minced: Add this when the onion is already translucent to prevent burning
- 1 medium potato (about 150 g), peeled and diced: The secret to luxurious body without excessive cream
- 900 ml vegetable broth: Use a high quality broth since it forms the base of the flavor
- 2 tbsp olive oil: One tablespoon for roasting, one for sautéing the aromatics
- 100 ml heavy cream or plant based alternative: Optional but adds a lovely finishing richness
- 1/2 tsp ground white pepper: White pepper disappears visually but adds gentle warmth
- Salt, to taste: Season generously at each stage for the best depth
- 70 g whole hazelnuts, roughly chopped: Toasting releases their natural oils and intensifies flavor
- 1 tbsp unsalted butter or plant based margarine: Creates that irresistible salty buttery coating on the nuts
- 1/4 tsp sea salt: Flaky salt on the crumble adds delightful bursts of salinity
- 1 tbsp fresh parsley, finely chopped (optional, for garnish): Adds a fresh pop of color against the pale soup
Instructions
- Roast the celeriac to perfection:
- Preheat your oven to 200°C (390°F). Toss those peeled cubed celeriac pieces with one tablespoon olive oil, some salt, and pepper. Spread them on a baking tray and roast for 25 to 30 minutes, turning halfway through, until they are soft and developing golden edges.
- Build the aromatic base:
- While the celeriac roasts, heat the remaining olive oil in a large pot over medium heat. Sauté the onion for about 4 minutes until it turns translucent and fragrant. Add the garlic and potato and cook for another 2 minutes, stirring frequently.
- Simmer everything together:
- Transfer those beautifully roasted celeriac cubes into the pot. Pour in the vegetable broth and bring it all to a gentle boil. Reduce heat and let it simmer for 15 to 20 minutes until all vegetables are completely soft and yielding.
- Make the magical hazelnut crumble:
- In a dry skillet over medium heat, toast the hazelnuts for 3 to 4 minutes until they smell heavenly. Add the butter and sea salt, stirring constantly until the nuts are golden and perfectly coated. Remove from heat and let them cool slightly they will crisp up as they cool.
- Transform into velvet:
- Use an immersion blender right in the pot, or work in batches with a countertop blender, to purée until absolutely silky smooth. Stir in the cream if you are using it. Taste and adjust the salt and pepper one final time.
- Finish with flourish:
- Ladle the hot soup into warmed bowls. Top generously with that buttery hazelnut crumble and scatter with fresh parsley if you like. Serve immediately while the contrast between hot soup and crunchy topping is at its best.
Save There is something deeply satisfying about serving this soup in wide shallow bowls, watching guests break through that hazelnut layer with their spoons. The first time I made it for a dinner party, I was worried the crumble would sink, but it floats beautifully and each bite becomes this perfect study in textures.
Make It Your Own
Sometimes I swap the hazelnuts for pecans when I want something slightly sweeter and more buttery. During autumn, a pinch of fresh thyme or sage in the soup base adds another layer of warmth. A splash of apple cider vinegar at the end can brighten everything if your celeriac is particularly earthy.
Pairing Ideas
A dry white wine like Pinot Gris cuts through the richness beautifully. For a complete meal, serve with a simple green salad dressed with lemon vinaigrette. Crusty bread is almost mandatory for swiping up every last drop.
Storage and Reheating
The soup keeps beautifully in the refrigerator for up to four days. Store the hazelnut crumble separately in an airtight container at room temperature. When reheating, add a splash of water or broth if it has thickened too much.
- Freeze the soup without cream for up to three months
- Refresh leftover crumble in a dry pan for 2 minutes before serving
- The texture changes slightly when frozen but remains delicious
Save Winter comfort does not always have to mean heavy stews and rich pasta. Sometimes it is as simple as a bowl of velvety soup, a handful of toasted nuts, and the satisfaction of transforming something humble into something extraordinary.
Recipe FAQ
- → Can I make this soup ahead of time?
Absolutely. The base tastes even better after resting overnight in the refrigerator. Store separately from the hazelnut crumble, which should be kept at room temperature in an airtight container. Reheat gently while stirring occasionally.
- → What can I use instead of celeriac?
Parsnips or cauliflower create similar creamy textures. Both roast beautifully and develop natural sweetness. Adjust cooking time slightly as cauliflower may soften faster than celeriac.
- → Is the hazelnut crumble essential?
While the soup stands alone deliciously, the crumble adds vital textural contrast. Try toasted pumpkin seeds, walnut pieces, or crusty sourdough croutons as alternatives. Each brings different nutty notes.
- → How do I achieve the silkiest texture?
Roasting celeriac first concentrates natural sugars and ensures softness. Blend thoroughly with an immersion blender for 2–3 minutes. For ultimate smoothness, pass through a fine-mesh sieve before serving.
- → Can I freeze this for later?
Yes. Cool completely before transferring to freezer-safe containers, leaving space for expansion. Keeps well for up to 3 months. Thaw overnight in the refrigerator and reheat slowly. Prepare fresh crumble when serving.
- → What wine pairs best?
Dry Pinot Gris or Chardonnay complement the earthy sweetness beautifully. The wine's crisp acidity cuts through the creamy texture while enhancing roasted notes. For non-alcoholic options, try sparkling apple cider.