Pin It The first time I made celeriac soup was on a blustery November afternoon when the wind was whipping rain against my kitchen window. I'd picked up this gnarly root vegetable at the farmers market, intrigued by its ugly appearance but promised flavor. As it roasted, the kitchen filled with an earthy, nutty aroma that transformed my mood completely. The hazelnut crumble came about by happy accident when I realized I needed texture to balance the silkiness.
Last winter, I brought a thermos of this soup to my friend who was recovering from surgery. She called me later that evening, voice still croaky, to say it was the first thing shed truly enjoyed eating in days. We laughed about how the humble, knobbly celeriac had turned into something so comforting. Now whenever I make it, I think of her face lighting up as she took that first spoonful.
Ingredients
- Celeriac: Look for a firm, heavy bulb without soft spots, and dont worry about the gnarly exterior, its whats inside that counts.
- Potato: Just one adds remarkable creaminess without overwhelming the delicate celeriac flavor, its my secret weapon for perfect texture.
- Hazelnuts: Toast them until you can smell their aroma intensifying, thats how you know youll get that perfect crunch against the velvety soup.
- Heavy cream: Added at the very end, it brings everything together with a silky richness that feels like a gentle hug in a bowl.
Instructions
- Roast that gnarly root:
- Spread your diced celeriac on a baking sheet, drizzle with olive oil, and roast at 200°C for about 30 minutes until the edges turn golden brown. Youll know its ready when your kitchen smells nutty and the pieces yield easily to a fork.
- Build your flavor base:
- While the celeriac roasts, sauté diced onion and garlic in olive oil until they become translucent and fragrant. This aromatic foundation makes all the difference in the final flavor profile.
- Simmer everything together:
- Add the roasted celeriac, diced potato, and vegetable broth to your pot, then let it all bubble away gently. The potato will quietly work its magic, adding creaminess without stealing the spotlight.
- Create the crunchy topping:
- Toast roughly chopped hazelnuts in butter until they turn golden and fill your kitchen with their irresistible aroma. The parsley adds a fresh pop of color and flavor that balances the rich nuts.
- Blend to perfection:
- Once everything is tender, blend until silky smooth, taking your time to get every last lump. The transformation from chunky vegetables to velvety soup feels like alchemy.
- Final touches:
- Stir in cream, nutmeg, salt, and pepper, letting each element gently incorporate. This is where you can taste and adjust, making the soup uniquely yours.
- Serve with flair:
- Ladle into bowls and crown each serving with a generous sprinkle of hazelnut crumble. The contrast between smooth soup and crunchy topping is what makes this dish memorable.
Pin It One evening, I served this soup as a starter for a small dinner gathering, not expecting it to become the highlight of the meal. My friend Ryan, who typically avoids anything vegetable-forward, went completely silent after his first spoonful. I panicked until he looked up and said, I never knew something this color could taste this good. We still joke about it whenever I mention Im making soup.
Make-Ahead Tips
This soup actually improves with time, developing deeper flavors as it rests. Ive found the sweet spot is making it a day ahead but keeping the hazelnut crumble separate until serving time. When I rushed and made the crumble too early once, it lost that magnificent crunch that makes such a delightful contrast against the silky soup.
Seasonal Variations
In late spring, I sometimes fold in a handful of young peas just before serving, their sweetness playing beautifully against the earthy celeriac. During autumn, a drizzle of pumpkin seed oil adds a gorgeous green swirl and nutty dimension that complements the seasonal mood. For winter holidays, I add a tiny pinch of cinnamon alongside the nutmeg for subtle warmth that guests cant quite identify but always appreciate.
Serving Suggestions
The beauty of this soup lies in its versatility, working equally well as an elegant starter or a main course when youre craving something light yet satisfying. Ive learned through many dinner parties that certain companions elevate it from merely delicious to truly memorable.
- A slice of dark rye bread slathered with salted butter provides the perfect vehicle for scooping up every last drop.
- A crisp green salad dressed simply with lemon and olive oil offers a bright counterpoint to the soups richness.
- Pour a glass of Chenin Blanc or unoaked Chardonnay whose subtle fruit notes harmonize with the nutty flavors without overwhelming them.
Pin It This soup reminds me that transformation is possible in the kitchen and perhaps beyond it too. From humble, overlooked ingredients comes something refined that nurtures both body and spirit.
Recipe FAQs
- → Can I make this without cream?
Absolutely. The potato naturally thickens the base, creating body without dairy. Many find the pureed celeriac rich enough on its own. For vegan versions, simply omit the cream or use plant-based alternatives.
- → What does celeriac taste like?
Celeriac has a mild, celery-like flavor with subtle earthy sweetness. When roasted, these qualities deepen and concentrate. It's much more delicate than you might expect—nothing like the strong bitterness of raw celery.
- → Can I substitute the hazelnuts?
Walnuts work beautifully and bring their own richness. Pecans add sweetness, while toasted sunflower seeds offer a nut-free alternative. Just toast whatever you choose in butter or oil with salt and parsley.
- → How long will leftovers keep?
The base stores well for 3-4 days refrigerated. Keep the crumble separate to maintain its crunch. The base also freezes for up to 3 months—just thaw overnight and reheat gently. Add fresh crumble when serving.
- → Do I really need to roast the celeriac first?
While you could simmer raw celeriac, roasting transforms the flavor. The high heat caramelizes natural sugars, adding depth you can't achieve through boiling alone. It's worth the extra step for the complex, rounded taste.
- → Can I use a regular blender instead of an immersion blender?
Yes, work in batches and fill the blender only halfway. Hot liquid expands when blended, so remove the center cap of the lid and cover with a kitchen towel. Blend until completely smooth, then return to the pot to finish.