Celeriac Soup With Hazelnut Crumble (Printable)

Silky roasted celeriac blended with cream and finished with toasted hazelnuts for a comforting European-style bowl.

# What You'll 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 tablespoons olive oil
07 - 3.4 fluid ounces heavy cream, optional or plant-based cream for vegan

→ Seasonings

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

→ Hazelnut Crumble

11 - 2.1 ounces whole hazelnuts
12 - 1 tablespoon unsalted butter or olive oil for vegan
13 - 1 tablespoon fresh parsley, finely chopped
14 - Pinch of sea salt

# How to Make It:

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

# Expert Tips:

01 -
  • The roasted celeriac turns impossibly silky when blended, feeling luxurious without any pretense.
  • That hazelnut crumble is where the magic happens, adding a crunch that makes every spoonful interesting.
  • It comes together in just an hour, which means you can have something restaurant-quality on a weeknight.
02 -
  • Roasting the celeriac first is non-negotiable because raw celeriac soup tastes vaguely bitter and thin, but roasted it becomes almost sweet and deeply flavorful.
  • Don't skip toasting the hazelnuts separately because they'll taste like raw nuts if you just throw them on top raw, and that's when people push them to the side.
03 -
  • Toast your hazelnuts while the soup simmers so everything finishes at the same time and you're not juggling multiple things at the end.
  • If the soup seems too thick after blending, add broth a little at a time rather than dumping in cream, because you can always add richness but you can't take out wateriness.
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