Celeriac Soup with Hazelnut Crumble (Printable)

Roasted celeriac puréed into a velvety soup, crowned with crisp buttery hazelnuts for satisfying crunch.

# What You'll 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 5.3 oz), peeled and diced

→ Liquids

05 - 3.8 cups vegetable broth
06 - 2 tablespoons olive oil

→ Dairy

07 - 3.4 fl oz heavy cream or plant-based alternative

→ Spices and Seasoning

08 - 0.5 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 - 0.25 teaspoon sea salt
13 - 1 tablespoon fresh parsley, finely chopped

# How-To Steps:

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 to 30 minutes, turning halfway through, 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 to 20 minutes until vegetables are very soft.
05 - Meanwhile, toast hazelnuts in a dry skillet over medium heat for 3 to 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 to purée the soup until silky smooth, or work in batches with a countertop blender. Stir in cream if using. Taste and adjust salt and pepper as needed.
07 - Ladle soup into bowls. Top generously with hazelnut crumble and chopped parsley.

# Expert Advice:

01 -
  • The roasting step transforms celeriac from intimidating to silky smooth, and those caramelized edges whisper hints of nuttiness.
  • That hazelnut crumble isn't just texture—it's the moment when simple soup becomes something you'll actually crave on cold afternoons.
02 -
  • Don't skip the roasting step—it's what transforms raw celeriac's fibrous texture into something naturally creamy and sweet when blended.
  • The hazelnut crumble will firm up as it cools, so let it cool slightly before serving or it'll sink into the soup and disappoint you.
03 -
  • If you don't have an immersion blender, let the soup cool slightly before transferring to a blender in batches—hot liquid can be unpredictable and splashy.
  • Toast your hazelnuts in a dry pan before adding butter; this extra step deepens their flavor so much that people will ask what your secret is.
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