Celeriac Soup With Hazelnut Crumble (Printable Version)

Silky roasted celeriac blended to perfection, topped with crunchy toasted hazelnuts for irresistible texture contrast.

# What You Need:

→ Vegetables

01 - 1 large celeriac (about 1.5 lbs), peeled and diced
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium potato (about 5.3 oz), peeled and diced

→ Liquids

05 - 3.75 cups vegetable broth
06 - 2 tbsp olive oil
07 - 3.4 fl oz heavy cream, optional

→ Seasonings

08 - 1 tsp sea salt, or to taste
09 - 0.5 tsp freshly ground black pepper
10 - 0.25 tsp ground nutmeg

→ Hazelnut Crumble

11 - 2.1 oz whole hazelnuts
12 - 1 tbsp unsalted butter or olive oil
13 - 1 tbsp fresh parsley, finely chopped
14 - Pinch of sea salt

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Spread diced celeriac on baking sheet, drizzle with 1 tbsp olive oil, and toss to coat evenly. Roast for 25-30 minutes, stirring once, until golden and tender.
02 - Heat 1 tbsp olive oil in large pot over medium heat. Add diced onion and minced garlic, sauté for 3-4 minutes until softened and fragrant.
03 - Add roasted celeriac and diced potato to pot. Pour in vegetable broth and bring to boil. Reduce heat and simmer for 15-20 minutes until vegetables are very soft.
04 - Roughly chop hazelnuts. Heat butter in small skillet over medium heat, add hazelnuts, and toast for 2-3 minutes until golden and fragrant. Stir in chopped parsley and pinch of salt, remove from heat.
05 - Use immersion blender to purée soup until completely smooth, or transfer to blender in batches and blend until silky.
06 - Stir in cream if using, ground nutmeg, sea salt, and black pepper to taste. Reheat gently over low heat if needed.
07 - Ladle soup into bowls and sprinkle generously with hazelnut crumble. Serve hot.

# Expert Advice:

01 -
  • It turns the misunderstood celeriac into a silky dream that rivals any restaurant starter.
  • The roasted hazelnuts add a crunch that prevents the soup from feeling one dimensional.
02 -
  • Peeling a celeriac requires a sharp knife because the skin is much tougher than a regular potato.
  • Blending while the soup is hot creates a much smoother emulsion than waiting for it to cool down.
03 -
  • Add a squeeze of lemon juice right before serving to brighten up the earthy tones of the root.
  • If the soup feels too thick just whisk in a little extra broth until it reaches your preferred consistency.
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