Celeriac Soup With Hazelnut Crumble

I first encountered celeriac at a rainy farmer market where its gnarled appearance caught my eye. The vendor promised me it tasted like a sophisticated mix of celery and parsley once roasted. I took it home feeling skeptical of its rough exterior but the earthy scent that filled my kitchen changed everything. It turned into a bowl of liquid silk that felt like a warm hug on a gray afternoon.

One evening I made this for a group of friends who were convinced they hated root vegetables. As they crunched through the buttery hazelnuts and tasted the nutmeg infused cream the room went completely silent. We ended up scraping the pot clean with chunks of sourdough laughing about how we had judged the ugly vegetable too harshly.

Ingredients

• Celeriac: This root might look intimidating so use a sharp knife to slice off the thick skin until you see the pale flesh inside.
• Potato: A single potato adds that essential starchiness that helps the soup reach its peak velvety texture.
• Vegetable broth: I prefer using a low sodium version so I can control the salt levels myself at the very end.
• Heavy cream: Adding just a splash creates a luxurious mouthfeel though coconut cream works surprisingly well for a vegan twist.
• Nutmeg: A tiny pinch of this warm spice is the secret to bringing out the natural earthiness of the roasted celeriac.
• Hazelnuts: Make sure to toast these until they are just golden to unlock their fragrant oils without burning the skins.

Instructions

Roast the roots:

Toss your cubed celeriac in oil and let the oven transform those white chunks into golden nuggets of concentrated flavor.

Sauté the base:

Listen for the gentle sizzle of onions and garlic in the pot cooking them until they are translucent and sweet.

Simmer the soup:

Combine the roasted celeriac and potatoes with the broth letting them bubble softly until they are tender enough to crush against the side of the pot.

Toast the crumble:

While the soup cooks brown your chopped hazelnuts in butter until the kitchen smells like a cozy autumn bakery.

Blend to silk:

Use your immersion blender to swirl the mixture into a perfectly smooth pale ivory sea of soup.

Season and serve:

Stir in the cream and spices before crowning each bowl with a handful of the crunchy parsley hazelnut mix.

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Now whenever the leaves start to turn brown and the air gets a crisp edge I find myself reaching for a celeriac in the produce aisle. It has become my favorite way to welcome the colder months reminding me that the best things are often hidden beneath a rough surface.

A Better Way To Peel

Tackling a celeriac root requires a sturdy flat surface and a very sharp chefs knife. I find it easiest to cut off the top and bottom first to create a stable base before slicing the skin away in downward strokes. This method prevents the round vegetable from rolling while you work.

Choosing The Right Nut

While hazelnuts are the traditional pairing I have found that walnuts or even pecans can work in a pinch if you want a different earthy note. The key is to always use fresh nuts as older ones can carry a bitterness that distracts from the delicate soup. Toasting them right before serving is essential for that signature crunch.

Serving Suggestions

This soup is quite rich so pairing it with something bright and acidic creates a beautiful balance. I often serve it alongside a simple green salad or a glass of chilled white wine to cut through the creaminess. These final touches make the meal feel complete.

• Try adding a few drops of truffle oil just before serving for an extra layer of luxury.
• Store any leftovers in an airtight container for up to three days as the flavors deepen over time.
• Keep the hazelnut crumble in a separate jar to ensure it stays perfectly crunchy for your next bowl.

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I hope this soup brings as much warmth to your table as it has to mine. Enjoy the quiet magic of turning a humble root into a bowl of pure comfort.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare the base up to 2 days in advance and refrigerate. Store the hazelnut crumble separately in an airtight container. Reheat gently before serving and add fresh crumble just before enjoying.

→ What can I substitute for celeriac?

Parsnips or rutabaga work well as alternatives, though the flavor will be slightly sweeter. Maintain the same cooking time and method for best results.

→ Is this suitable for freezing?

The base freezes beautifully for up to 3 months. Avoid freezing with cream added—stir in fresh cream after reheating. Keep crumble separate and prepare just before serving.

→ How do I achieve the smoothest texture?

Roasting the celeriac first enhances natural sweetness and softens fibers. Use an immersion blender for 2-3 minutes or pass through a fine-mesh sieve for ultra-silky results.

→ Can I use other nuts for the crumble?

Walnuts, pecans, or even pistachios make excellent substitutes. Adjust toasting time as needed—smaller nuts like pistachios require less time to become fragrant.

→ What should I serve alongside?

Crusty sourdough or baguette pairs perfectly for dipping. A crisp white wine like Sauvignon Blanc or a light-bodied Chardonnay complements the earthy, nutty notes.