Celeriac Soup with Hazelnut Crumble (Printable)

Rich, velvety roasted celeriac soup finished with crispy buttery hazelnuts 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 5.3 oz), peeled and diced

→ Liquids

05 - 3.75 cups vegetable broth
06 - 2 tbsp olive oil

→ Dairy

07 - 3.4 fl oz heavy cream or plant-based alternative

→ Spices & Seasoning

08 - 1/2 tsp ground white pepper
09 - Salt, to taste

→ Hazelnut Crumble

10 - 2.5 oz whole hazelnuts, roughly chopped
11 - 1 tbsp unsalted butter or plant-based margarine
12 - 1/4 tsp sea salt
13 - 1 tbsp fresh parsley, finely chopped

# Directions:

01 - Preheat oven to 390°F. 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.
02 - 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.
03 - 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.
04 - 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.
05 - Use an immersion blender to purée the soup until silky smooth. Stir in cream. 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 soup is naturally creamy without drowning in cream, which means you can enjoy it guilt-free and it actually tastes more refined.
  • That hazelnut crumble adds a textural contrast that makes each spoonful interesting, and honestly, it's the part guests always comment on.
  • It comes together in just over an hour, making it practical for weeknight dinners but elegant enough for entertaining.
02 -
  • Don't skip roasting the celeriac—I tried blending it raw once thinking it would save time, and the soup tasted flat and vegetal instead of the deep, almost nutty flavor roasting gives it.
  • The hazelnut crumble must cool before serving or it'll sink into the hot soup and disappear; letting it sit for a few minutes keeps it crunchy and visible, which matters both for taste and presentation.
03 -
  • Make the hazelnut crumble in advance and store it in an airtight container—it stays crispy for up to two days and saves you from last-minute scrambling on the day you serve it.
  • If your celeriac feels unusually heavy or dense, add a few extra minutes to the roasting time; size varies, and a larger root might need the extra time to fully soften.
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