Celeriac Soup With Hazelnut Crumble (Printable)

Roasted celeriac blended into a creamy, velvety bowl, finished with a crunchy toasted hazelnut and parsley topping.

# What You 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 fl oz heavy cream, optional

→ Seasonings

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

→ Hazelnut Crumble

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

# Directions:

01 - Preheat oven to 400°F. Spread diced celeriac on a baking sheet, drizzle with 1 tablespoon olive oil, and toss to coat evenly. Roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
02 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking for 3 to 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 to 20 minutes until all vegetables are very tender.
04 - While soup simmers, roughly chop hazelnuts. Heat butter in a small skillet over medium heat, add hazelnuts, and toast for 2 to 3 minutes until golden and fragrant. Stir in chopped parsley and a pinch of salt, then remove from heat.
05 - Once vegetables are tender, use an immersion blender to purée soup until completely smooth. Alternatively, carefully transfer soup to a blender in batches and blend until silky.
06 - Stir in cream if using, ground nutmeg, salt, and black pepper. Reheat gently over low heat if needed, stirring occasionally.
07 - Ladle soup into bowls and generously sprinkle hazelnut crumble over each serving. Serve hot.

# Expert Advice:

01 -
  • The roasting process coaxes out a nutty sweetness that makes the soup taste much more complex than it looks.
  • That hazelnut crumble provides a satisfying crunch that elevates a simple vegetable puree into a restaurant quality starter.
02 -
  • Roasting the celeriac before boiling is the non negotiable step that creates a deep caramelized flavor profile.
  • If your soup feels too thick simply add an extra splash of broth until it flows perfectly from a spoon.
03 -
  • Always pass the blended soup through a fine mesh sieve if you want that ultra professional glass like finish.
  • Add a squeeze of fresh lemon juice at the very end to brighten up the heavy earthy tones of the root vegetables.
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