Celeriac with Hazelnut Crumble

Celeriac is a humble root vegetable that undergoes a remarkable transformation when roasted, turning into a base for this sophisticated and velvety soup. The Celeriac Soup with Hazelnut Crumble balances deep, earthy notes with a luxurious texture, making it an ideal choice for a warming European-style meal.

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What sets this dish apart is the layering of flavors. By sautéing aromatics while the main vegetable roasts, you develop a complex foundation that results in a restaurant-quality soup with minimal effort. The addition of a potato ensures a naturally creamy body even before adding any dairy.

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 (optional, for garnish).

Instructions

Step 1: Preparation

Preheat the oven to 200°C (390°F).

Step 2: Roast the Celeriac

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.

Step 3: Sauté Aromatics

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.

Step 4: Simmer

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.

Step 5: Prepare Crumble

Meanwhile, 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.

Step 6: Blend and Season

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

Step 7: Serve

Ladle soup into bowls. Top generously with hazelnut crumble and chopped parsley.

Zusatztipps für die Zubereitung

Using a baking tray to roast the celeriac is a vital step as it caramelizes the vegetable, adding a layer of flavor that boiling alone cannot achieve. For the smoothest result, ensure the potato is completely soft before blending, and use a high-powered immersion blender directly in the saucepan.

Varianten und Anpassungen

For a vegan version, simply use plant-based cream and margarine as indicated in the notes. This recipe contains hazelnuts, so ensure guests are aware of tree nut allergens. You can substitute the potato with cauliflower for a lower-carbohydrate variation while maintaining a similar creamy texture.

Serviervorschläge

This soup pairs exceptionally well with a dry white wine like Pinot Gris. To add a touch of brightness, consider a squeeze of lemon or a few leaves of fresh thyme. Serve alongside crusty bread to soak up the last of the velvety broth.

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With a total cooking time of one hour, this recipe provides four servings, each containing 310 calories and 5g of protein. It is a hearty yet refined dish that celebrates the best of seasonal root vegetables.

Recipe Q&A

→ Can I make this soup ahead of time?

Yes, prepare the soup up to 2 days in advance and refrigerate. Store the hazelnut crumble separately in an airtight container and add just before serving to maintain crunch. Reheat gently over low heat, adding a splash of liquid if needed.

→ What can I substitute for hazelnuts?

Walnuts, pecans, or toasted almonds work wonderfully as alternatives. For nut-free options, try pumpkin seeds, sunflower seeds, or make a herb-heavy crumble with breadcrumbs and fresh thyme.

→ How do I achieve the smoothest texture?

Roasting the celeriac first is key—it breaks down fibers before blending. Use an immersion blender for 2-3 minutes, or work in batches with a high-speed countertop blender. Adding the potato helps create creamy body without excessive dairy.

→ Is celeriac the same as celery?

No, celeriac (also called celery root) is a variety of celery grown for its bulbous root rather than stalks. It has a dense, creamy flesh with a mild celery-parsley flavor that becomes sweet and nutty when roasted.

→ Can I freeze this soup?

The soup freezes beautifully for up to 3 months. Cool completely, transfer to freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator and reheat slowly. Make fresh crumble when serving.

→ How do I adjust the consistency?

For a thinner soup, add more broth or water ¼ cup at a time. To thicken, simmer longer uncovered or blend in additional cooked potato. The soup naturally thickens slightly as it stands.