Celeriac Soup Hazelnut Crumble

When the air turns crisp and the evenings grow longer, there is nothing more comforting than a bowl of steaming, velvety soup. This roasted celeriac soup is a celebration of the earthy, humble root vegetable, transformed through roasting into a dish that is both sophisticated and deeply satisfying. The natural sweetness of the celeriac is perfectly balanced by a crisp, salted hazelnut crumble that adds a delightful texture to every spoonful.

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Celeriac, often overlooked for its rugged appearance, reveals a creamy and delicate heart once cooked. By pairing it with a simple potato for extra silkiness and finishing it with a touch of cream, you create a soup that feels like a warm hug in a bowl. It’s an elegant starter for a dinner party or a nourishing weekday lunch.

Ingredients

• Vegetables: 1 large celeriac (about 700 g), peeled and cubed; 1 medium onion, chopped; 2 cloves garlic, minced; 1 medium potato (about 150 g), peeled and diced
• Liquids: 900 ml vegetable broth; 2 tbsp olive oil
• Dairy (optional): 100 ml heavy cream or plant-based alternative
• Spices & Seasoning: 1/2 tsp ground white pepper; Salt, to taste
• Hazelnut Crumble: 70 g whole hazelnuts, roughly chopped; 1 tbsp unsalted butter or plant-based margarine; 1/4 tsp sea salt; 1 tbsp fresh parsley, finely chopped

Instructions

Step 1: Roast the Celeriac

Preheat the oven to 200°C (390°F). Toss the celeriac cubes with 1 tbsp olive oil, salt, and pepper. Spread them evenly on a baking tray and roast for 25–30 minutes, turning halfway through, until the cubes are soft and golden brown.

Step 2: Sauté the Aromatics

While the celeriac roasts, heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Sauté the onion for 4 minutes until translucent. Add the garlic and diced potato, cooking for another 2 minutes.

Step 3: Simmer the Soup

Transfer the roasted celeriac into the pot. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat and simmer for 15–20 minutes until all vegetables are very soft.

Step 4: Prepare the Hazelnut Crumble

In a dry skillet over medium heat, toast the chopped hazelnuts for 3–4 minutes until fragrant. Stir in the butter and sea salt, coating the nuts until they are golden. Remove from heat and allow to cool slightly.

Step 5: Blend to Perfection

Use an immersion blender (or a countertop blender in batches) to purée the soup until silky smooth. Stir in the heavy cream if using. Taste and adjust the salt and white pepper as needed.

Step 6: Garnish and Serve

Ladle the soup into warm bowls. Top generously with the prepared hazelnut crumble and a sprinkle of fresh parsley.

Zusatztipps für die Zubereitung

To ensure the smoothest texture, ensure your potato is fully cooked before blending, as it provides the starch needed for that velvety mouthfeel. If the soup is too thick after blending, simply whisk in a little extra broth until you reach your desired consistency.

Varianten und Anpassungen

For a fully vegan version, use plant-based cream (such as oat or soy) and a high-quality plant-based margarine for the crumble. For a brighter flavor profile, you can add a hint of fresh thyme during the simmering process or a small squeeze of lemon juice just before serving.

Serviervorschläge

This soup pairs exceptionally well with a dry white wine like Pinot Gris. Serve it alongside a slice of crusty sourdough bread or some artisanal crackers to complement the creamy texture and nutty topping.

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With its earthy base and crunchy topping, this Celeriac Soup is more than just a meal—it is a moment of culinary peace. Whether enjoyed as a quiet dinner or shared with friends, it brings a touch of rustic European elegance to your table.

Recipe FAQs

→ What does celeriac taste like?

Celeriac has a mild, earthy flavor with subtle celery notes and a slight sweetness. When roasted, these flavors deepen and become more pronounced, making it an excellent base for creamy soups.

→ Can I make this soup ahead of time?

Absolutely. The soup base can be prepared up to 2 days in advance and refrigerated. Store the hazelnut crumble separately in an airtight container and reheat the soup gently before serving, adding the crumble fresh at the end.

→ How do I achieve the smoothest texture?

Roasting the celeriac first softens it thoroughly, which helps create a silky purée. Using an immersion blender directly in the pot works well, but a high-speed countertop blender will yield the smoothest results. Blend for 2-3 minutes until completely creamy.

→ What can I substitute for hazelnuts?

Walnuts, pecans, or toasted pumpkin seeds make excellent alternatives. Each brings a different flavor profile—walnuts add earthiness, pecans contribute sweetness, while pumpkin seeds offer a lighter crunch and are nut-allergy friendly.

→ Is this soup suitable for freezing?

Yes, the soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently, adding a splash of broth or cream if needed to adjust consistency. Prepare fresh hazelnut crumble when serving.

→ How can I add more depth to the flavor?

A few fresh thyme sprigs added during simmering impart herbal warmth. A squeeze of lemon juice just before serving brightens the earthy flavors. For extra richness, a tablespoon of white wine can be added when sautéing the onions.