Celeriac Soup With Hazelnut Crumble

I remember the smell of cold rainy Tuesday afternoons when I first started roasting root vegetables just to warm up my tiny apartment. Celeriac always looked like a strange dusty rock until I peeled it to reveal that pale creamy interior. This soup became my favorite because it feels like a warm hug for your stomach. It transforms a humble ugly root into something that looks and tastes incredibly sophisticated. I hope it brings that same warmth to your kitchen today.

One evening my sister visited and she was convinced she hated celery of any kind. I did not tell her what the soup was made of until she had finished her second bowl. We sat on the kitchen floor because my table was covered in books and laughed about how wrong she was. Now she asks for this every time she sees a celeriac at the local farmers market.

Ingredients

• Celeriac: Roasting this root first brings out a sweetness you simply cannot get from boiling alone.
• Potato: A single potato provides the necessary starch to make the texture feel like velvet without needing too much cream.
• Vegetable Broth: Use a high quality broth because it provides the foundation for all the earthy flavors.
• Nutmeg: This tiny spice is the secret bridge between the nutty celeriac and the rich cream.
• Hazelnuts: Toasting these until they are just shy of dark brown creates an aromatic topping that makes the dish pop.

Instructions

Roasting the Root:

Spread the diced celeriac on a tray and let the oven caramelize those edges until they are golden brown. This step builds the deep nutty base that defines the whole dish.

Building the Base:

Saute the onions and garlic until they are translucent and sweet before adding your roasted treasures. The kitchen will start to smell like a cozy autumn cabin at this point.

The Simmer:

Let the potato and celeriac dance in the bubbling broth until they are completely tender to the touch. This patience ensures there are no lumps when you finally blend it.

The Golden Crunch:

While the pot bubbles toss your chopped hazelnuts in butter until they smell like a toasted dream. Add the parsley at the very end to keep that vibrant green color.

The Final Polish:

Blend the mixture into a silky stream and stir in the cream for that luxurious mouthfeel. Season it carefully and watch how the nutmeg wakes up every other flavor.

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Last winter I served this in small mugs during a holiday party where everyone was standing around the fireplace. People were using the mugs to warm their hands as much as their hearts. It was the first time I realized that a simple bowl of soup could be the center of a whole evening. Seeing everyone so content made the prep work completely worth it.

Choosing the Right Root

When you are at the store look for a celeriac that feels heavy for its size as these are less likely to be hollow. The smaller ones often have a more concentrated flavor while the giants can sometimes be a bit bland. If you see some with the green stalks still attached those are usually the freshest ones available.

Texture Mastery

An immersion blender is my favorite tool here because you can control the thickness without the mess of transferring hot liquid. If you want a truly five star finish you can pass the blended soup through a fine mesh sieve. This removes any tiny fibers and leaves you with a consistency that feels like liquid silk.

Making it Your Own

This recipe is quite forgiving so feel free to swap the heavy cream for a splash of coconut milk for a vegan twist. You can also experiment with different herbs in the crumble like thyme or even a bit of rosemary for a woodier aroma. Keeping these small tips in mind will ensure your soup is perfect every time.

• Wait for the hazelnuts to cool slightly before adding them to the soup to keep them extra crunchy.
• Adjust the salt at the very end because the broth will concentrate as it simmers.
• Always serve this soup hot because the texture is best when the steam is still rising.

Save

I hope this bowl brings you as much comfort as it has brought to my kitchen over the years. Enjoy every creamy spoonful and the satisfying crunch of those toasted nuts.

Recipe Questions & Answers

→ Why roast the celeriac before blending?

Roasting celeriac at high heat caramelizes its natural sugars, creating a deeper, sweeter flavor profile that boiling alone cannot achieve. The golden-brown edges add complexity to the finished soup.

→ Can I make this soup ahead of time?

Absolutely. The base soup refrigerates beautifully for up to 3 days. Store the hazelnut crumble separately at room temperature and sprinkle it fresh over reheated bowls to maintain its crunch.

→ What's the purpose of adding potato?

Potato acts as a natural thickener, giving the soup body and creaminess without requiring excessive cream. Its neutral flavor lets the celeriac shine while contributing to the velvety texture.

→ How do I achieve the smoothest texture?

Use an immersion blender directly in the pot, or work in batches with a high-speed stand blender. Blend for 2-3 minutes until no fibers remain. For ultra-silky results, pass the puree through a fine-mesh sieve.

→ Can I substitute the hazelnuts?

Walnuts, pecans, or toasted pumpkin seeds work beautifully as alternatives. Each brings its own nutty character—walnuts offer earthiness, pecans add sweetness, while pumpkin seeds provide a delightful crunch.

→ Is this soup suitable for freezing?

Yes, freeze the soup base without cream for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and stir in cream along with fresh seasoning. Prepare crumble just before serving.