Celeriac Soup with Hazelnut Crumble (Print Version)

Roasted celeriac blended into silky smoothness, topped with crispy buttery hazelnuts for texture contrast.

# 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 - 3.75 cups vegetable broth
06 - 2 tbsp olive oil

→ Dairy

07 - 0.4 cup heavy cream or plant-based alternative

→ Spices & Seasoning

08 - 0.5 tsp ground white pepper
09 - Salt, to taste

→ Hazelnut Crumble

10 - 0.3 cup whole hazelnuts, roughly chopped
11 - 1 tbsp unsalted butter or plant-based margarine
12 - 0.25 tsp sea salt
13 - 1 tbsp fresh parsley, finely chopped

# How to Make It:

01 - Preheat the oven to 390°F.
02 - Toss celeriac cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes, turning halfway, until soft and golden.
03 - While celeriac roasts, heat 1 tbsp olive oil in a large pot over medium heat. Sauté onion for 4 minutes until translucent. Add garlic and potato; cook for another 2 minutes.
04 - Transfer roasted celeriac to the pot. Add vegetable broth and bring to a gentle boil. Simmer for 15–20 minutes until vegetables are very soft.
05 - Toast hazelnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Add butter and sea salt, stirring until nuts are golden and coated. Remove from heat and cool slightly.
06 - Use an immersion blender (or work in batches with a countertop blender) to purée the soup until silky smooth. Stir in cream (if using). Taste and adjust salt and pepper.
07 - Ladle soup into bowls. Top generously with hazelnut crumble and chopped parsley.

# Expert Advice:

01 -
  • The roasted celeriac develops a surprisingly sweet, nutty depth that feels luxurious despite being such an unassuming vegetable
  • That hazelnut crumble creates the most incredible texture contrast, like tiny buttery gems in every spoonful
  • It comes together in about an hour but tastes like something simmered all day by a patient grandmother
02 -
  • Dont skip roasting the celeriac first, that step is what transforms this from merely good to absolutely exceptional
  • The hazelnut crumble can be made ahead and stored in an airtight container, though it rarely lasts long enough
  • If your soup seems too thick, add more broth a splash at a time until it reaches your preferred consistency
03 -
  • If you cannot find white pepper, black works fine but you will see tiny specks, which is really just a cosmetic concern
  • Peeling celeriac can be awkward, so use a sharp knife and cut off a flat surface first to stabilize it
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