Celeriac Soup with Hazelnut Crumble (Printable Version)

A smooth, roasted celeriac soup topped with buttery hazelnut crumble for added texture and nutty depth.

# 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 oz), peeled and diced

→ Liquids

05 - 3 ¾ cups vegetable broth
06 - 2 tbsp olive oil

→ Dairy (optional)

07 - ⅓ cup heavy cream or plant-based alternative

→ Spices & Seasoning

08 - ½ tsp ground white pepper
09 - Salt, to taste

→ Hazelnut Crumble

10 - 2 ½ oz whole hazelnuts, roughly chopped
11 - 1 tbsp unsalted butter or plant-based margarine
12 - ¼ tsp sea salt
13 - 1 tbsp fresh parsley, finely chopped

# Steps:

01 - Preheat oven to 390°F. Toss celeriac cubes with 1 tbsp olive oil, salt, and pepper. Spread on baking tray and roast 25-30 minutes, turning halfway, until soft and golden.
02 - While celeriac roasts, heat remaining 1 tbsp olive oil in large pot over medium heat. Sauté onion 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 3-4 minutes until fragrant. Add butter and sea salt, stirring until nuts are golden and coated. Remove from heat and cool slightly.
05 - Use immersion blender to purée soup until silky smooth. Stir in cream if using. Taste and adjust salt and pepper as needed.
06 - Ladle soup into bowls. Top generously with hazelnut crumble and chopped parsley.

# Expert Advice:

01 -
  • The roasted celeriac develops a natural sweetness that balances perfectly with the savory hazelnut topping
  • This soup comes together with minimal hands-on time but tastes like something from a fancy bistro
  • The texture contrast between velvety soup and crunchy crumble makes every spoonful interesting
02 -
  • Peeling celeriac can be tricky because of its knobby surface, so use a sharp knife and cut deeply enough to remove all the fibrous outer layer
  • The soup will thicken as it sits, so add a splash more broth or water when reheating leftovers
  • If you can't find hazelnuts, toasted pecans or walnuts make excellent substitutes
03 -
  • If you want an ultra-smooth soup, pass it through a fine-mesh sieve after blending—this extra step restaurant quality results
  • The hazelnut crumble can be made in larger batches and stored in the freezer for up to a month
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