Celeriac Soup Hazelnut Crumble (Print View)

Silky roasted celeriac purée with crunchy toasted hazelnut topping for cozy winter dining.

# Components:

→ 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 - 3.75 cups vegetable broth
06 - 2 tbsp olive oil

→ Dairy (optional)

07 - 0.4 cup heavy cream or plant-based alternative

→ Spices & Seasoning

08 - 0.5 tsp ground white pepper
09 - Salt, to taste

→ Hazelnut Crumble

10 - 2.5 oz whole hazelnuts, roughly chopped
11 - 1 tbsp unsalted butter or plant-based margarine
12 - 0.25 tsp sea salt
13 - 1 tbsp fresh parsley, finely chopped (optional, for garnish)

# Directions:

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

# Expert Advice:

01 -
  • The roasted celeriac develops an unexpected sweetness that balances perfectly with the salty hazelnut crunch
  • This soup comes together in about an hour but tastes like it simmered all afternoon
  • The texture is incredibly velvety without needing excessive cream or complicated techniques
02 -
  • Letting the soup cool slightly before blending prevents exploding hot liquid disasters
  • The hazelnuts continue cooking in the butter even off the heat, so remove them promptly
  • This soup actually tastes better the next day as flavors have time to marry
03 -
  • Peel celeriac aggressively, those outer layers can be tough and fibrous
  • A high speed blender creates the silkiest texture if you have one
  • Make extra crumble, it is addictive on salads and roasted vegetables
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