Celeriac Soup with Hazelnut Crumble (Print Version)

Silky roasted celeriac blended with aromatics, crowned with crispy salted hazelnuts for texture contrast.

# What You'll Need:

→ Vegetables

01 - 1 large celeriac (about 24.7 oz), 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 - 30 fl oz vegetable broth
06 - 2 tbsp olive oil

→ Dairy

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

→ Spices & Seasoning

08 - 1/2 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 - 1/4 tsp sea salt
13 - 1 tbsp fresh parsley, finely chopped

# How to Make It:

01 - Set oven to 390°F and allow to reach full temperature.
02 - Toss celeriac cubes with 1 tbsp olive oil, salt, and pepper. Spread on baking tray and roast for 25–30 minutes, turning halfway through, until soft and golden brown.
03 - While celeriac roasts, heat 1 tbsp olive oil in large pot over medium heat. Sauté onion for 4 minutes until translucent. Add minced garlic and diced potato; cook for an additional 2 minutes.
04 - Transfer roasted celeriac to pot. Pour in vegetable broth and bring to gentle boil. Simmer for 15–20 minutes until all vegetables are very soft and tender.
05 - Toast chopped hazelnuts in dry skillet over medium heat for 3–4 minutes until fragrant and lightly browned. Add butter and sea salt, stirring constantly until nuts are golden and well coated. Remove from heat and allow to cool slightly.
06 - Use immersion blender to purée soup until silky smooth, or work in batches using countertop blender. Stir in heavy cream. Taste and adjust seasoning with salt and white pepper as needed.
07 - Ladle soup into bowls. Top generously with hazelnut crumble and garnish with fresh parsley.

# Expert Advice:

01 -
  • The roasting step transforms celeriac from humble to deeply complex, something that caught me completely off guard the first time.
  • One bowl feels elegant enough to serve guests, yet so simple you can make it on a quiet weeknight without fuss.
  • That hazelnut crumble creates the perfect textural contrast, turning what could be one-note into something genuinely memorable.
02 -
  • Don't skip the roasting step—I learned this the hard way by making the soup with raw celeriac once, and it was utterly flat compared to the roasted version.
  • Toast your hazelnuts fresh each time; pre-toasted ones fade quickly, and you want that toasted fragrance to hit your nose the moment you ladle the soup.
03 -
  • Make the hazelnut crumble up to an hour in advance and store it in an airtight container; it stays crisp and you can plate with zero stress.
  • If your soup ends up thinner than you'd like, simmer it gently without a lid for a few minutes to reduce and concentrate the flavors.
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