Celeriac Soup With Hazelnut Crumble (Printable)

Velvety roasted celeriac purée with crispy hazelnut and parsley topping for comforting warmth.

# What you'll 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
13 - 1 tablespoon fresh parsley, finely chopped
14 - Pinch of sea salt

# Preparation steps:

01 - Preheat oven to 400°F. Spread diced celeriac on a baking sheet, drizzle with 1 tablespoon olive oil, and toss to coat. Roast for 25-30 minutes, turning once, until golden and tender.
02 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and garlic, sauté for 3-4 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 15-20 minutes until vegetables are very soft.
04 - Roughly chop hazelnuts. Heat butter in a small skillet over medium heat, add hazelnuts, and toast for 2-3 minutes until golden and fragrant. Stir in parsley and a pinch of salt, then remove from heat.
05 - Use an immersion blender to puree soup until completely smooth, or transfer in batches to a stand blender.
06 - Stir in heavy cream, ground nutmeg, salt, and black pepper. Reheat gently if needed.
07 - Ladle soup into bowls and sprinkle generously with hazelnut crumble. Serve hot.

# Expert advice:

01 -
  • The roasting step transforms celeriac into something almost caramel-like, nothing like boiled celery root you might have encountered before.
  • That hazelnut topping isn't just decoration—it's the moment the soup goes from humble to genuinely special, with a satisfying crunch that keeps you coming back.
02 -
  • Don't skip the roasting step—boiling celeriac straight gives you a soup that tastes like celery, but roasting transforms it into something deeper and almost caramel-like.
  • The hazelnut crumble must go on right before serving, because once it sits in the soup it softens and loses that crucial textural contrast that makes this dish work.
03 -
  • Make the hazelnut crumble up to two hours ahead and store it in an airtight container—this way you're only focused on the soup itself when guests arrive, and the crumble stays perfectly crisp.
  • If your soup breaks or becomes grainy during blending, strain it through a fine mesh sieve into a clean pot; it won't hurt the texture and you'll end up with something even silkier.
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