Celeriac Soup with Hazelnut Crumble

The first time I encountered celeriac, I stood in the grocery store staring at this knobby, alien-looking root for a solid five minutes. My grandmother eventually walked over, chuckled at my confusion, and tucked it into her basket with a wink about ugly vegetables having the most soul. That afternoon, she made a soup that transformed this homely root into something I still dream about on cold January nights.

Last winter, after returning from a weeklong hiking trip exhausted and slightly defeated, my friend Sarah dropped by with a container of this soup. She'd made it because she remembered I once mentioned loving celeriac. We sat at my kitchen table, not talking much, just eating and watching steam curl off our bowls. Sometimes the right soup is exactly what you need to feel human again.

Ingredients

• 1 large celeriac: Roasting first transforms its flavor from sharp celery notes to something sweeter and more complex
• 1 medium onion: Provides the aromatic foundation that ties everything together
• 2 cloves garlic: Dont be shy with it; celeriac can handle bold flavors
• 1 medium potato: The secret weapon for achieving that luxurious velvety texture without going overboard on cream
• 900 ml vegetable broth: Quality matters here since its the primary liquid
• 2 tbsp olive oil: One for roasting the celeriac, one for sautéing the aromatics
• 100 ml heavy cream or plant-based alternative: Optional but adds a lovely richness
• 1/2 tsp ground white pepper: White pepper keeps the soup looking pristine while still providing gentle warmth
• Salt: Essential for bringing out celeriacs natural sweetness
• 70 g whole hazelnuts: Rough chopping gives you satisfying texture variations in every spoonful
• 1 tbsp unsalted butter: Coats the nuts and helps them achieve that perfect golden finish
• 1/4 tsp sea salt: A finishing touch that makes the hazelnuts sing
• 1 tbsp fresh parsley: Brightens everything and makes the bowls look gorgeous

Instructions

Transfer liquids, oils, and dry ingredients cleanly into bottles and jars while cooking or baking.

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Roast the celeriac:

Preheat your oven to 200°C (390°F) and toss those cubed celeriac pieces with a tablespoon of olive oil, some salt, and pepper. Spread them on a baking tray and let them roast for 25 to 30 minutes, turning halfway through, until theyre soft and starting to turn golden in spots.

Sauté the aromatics:

While the celeriac does its thing in the oven, heat another tablespoon of olive oil in a large pot over medium heat. Cook the onion for about 4 minutes until it turns translucent, then add the garlic and potato for another couple of minutes.

Simmer everything together:

Transfer those beautifully roasted celeriac cubes into the pot and pour in the vegetable broth. Bring it all to a gentle boil, then lower the heat and let it simmer for 15 to 20 minutes until all the vegetables are completely tender.

Make the hazelnut crumble:

Toast the hazelnuts in a dry skillet over medium heat for 3 to 4 minutes until you can smell their wonderful fragrance. Add the butter and sea salt, stirring constantly until the nuts are golden and well coated. Remove from heat and let them cool slightly.

Blend to perfection:

Use an immersion blender right in the pot, or work in batches with a regular blender, until the soup is absolutely silky smooth. Stir in the cream if youre using it, then taste and adjust the salt and pepper as needed.

Assemble and serve:

Ladle the hot soup into bowls and shower each portion generously with that hazelnut crumble. Sprinkle with fresh parsley and serve immediately while the contrast between hot soup and crisp nuts is at its best.

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My partner initially turned up his nose at this soup because he has childhood trauma involving overcooked celery. After one spoonful, he actually asked if we could have it every Sunday evening. Watching someone completely rewrite their food memory is one of my favorite things about cooking.

Making It Ahead

This soup actually tastes better the next day, which makes it perfect for meal prep or dinner parties. Store the soup and hazelnut crumble separately—those nuts will lose their magical crunch if they sit in liquid overnight. Reheat gently over medium-low heat, stirring frequently, and you might need to thin it with a splash of broth since it thickens up considerably in the fridge.

Choosing Your Celeriac

When shopping, look for firm, heavy-feeling roots without any soft spots or excessive wrinkling. The smaller ones tend to be less fibrous and easier to peel. Peeling celeriac can feel like an archeological dig—use a sharp knife and be patient, cutting away all that knobby exterior until you reach the pristine white flesh inside.

Serving Suggestions

A slice of crusty sourdough bread is mandatory here, perfect for catching every last drop. The soup pairs beautifully with that dry white wine mentioned in the notes—I particularly love a crisp Pinot Gris alongside. For a more substantial meal, a simple green salad with a vinaigrette cuts through the richness nicely.

• Consider adding a swirl of good-quality olive oil on top just before serving
• A squeeze of fresh lemon juice right before eating wakes up all the flavors
• Fresh thyme leaves make a lovely garnish if you want to switch up the herbs

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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There's something deeply satisfying about taking such an unassuming ingredient and turning it into a dish that feels genuinely luxurious. I hope this soup becomes one of those comfort recipes you turn to when you need something both nourishing and special.

Recipe Questions

→ Does roasting celeriac really make a difference compared to boiling?

Absolutely. Roasting concentrates celeriac's natural sugars and creates subtle caramelization on the edges, which translates to deeper, more complex flavor in the finished purée. Boiled celeriac can taste slightly watery by comparison.

→ Can I make this soup ahead of time?

Yes, the base keeps beautifully for 3-4 days refrigerated. Reheat gently over low heat, stirring occasionally. Store the hazelnut crumble separately at room temperature and sprinkle it fresh just before serving to maintain its crisp texture.

→ What can I substitute for hazelnuts?

Toasted pecans work wonderfully and bring similar buttery richness. Walnuts offer a slightly more bitter edge that still complements the earthiness. For nut-free versions, try pumpkin seeds or sourdough breadcrumbs fried in butter with herbs.

→ Why add potato to the soup?

Potato acts as a natural thickener, providing body and creaminess without needing excessive dairy. Its neutral starch content helps create that silky, velvety texture while letting celeriac's flavor remain the star.

→ Is this soup freezer-friendly?

The soup base freezes well for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently. The hazelnut crumble is best made fresh and doesn't freeze well.

→ How do I prevent the soup from being too fibrous?

Roasting until completely tender is key—soft celeriac breaks down more easily. Blend thoroughly with an immersion blender or countertop blender, and consider passing through a fine-mesh sieve for ultimate silkiness.