Save The first time I encountered celeriac, I was skeptical. This ugly, knobby root vegetable sitting in my farm box looked like something that belonged in compost, not on my dinner table. But after one spoonful of this soup, I became a convert. The roasting process transforms the celery notes into something deeply caramelized and sweet, while the hazelnut crumble adds this irresistible crunch that makes every bowl feel special.
I made this for a friend who claimed to hate celery root, and she literally asked for seconds before even finishing her first bowl. We sat at my kitchen table, steam rising from our bowls, while she tried to figure out what made it so comforting. The secret, I told her, is patience during the roasting step and really letting those hazelnuts get properly golden and fragrant.
Ingredients
- 1 large celeriac: This humble root becomes incredibly sweet after roasting, so dont skip that step
- 1 medium onion: Builds the savory foundation that balances the earthy celeriac
- 2 cloves garlic: Minced fresh adds that aromatic background note
- 1 medium potato: The secret weapon for extra creaminess without adding more dairy
- 900 ml vegetable broth: Use a good quality one, it makes up half the flavor profile
- 2 tbsp olive oil: Divided between roasting and sauteeing
- 100 ml heavy cream: Optional, but creates that luxurious restaurant texture
- 1/2 tsp ground white pepper: Gentler than black pepper and looks cleaner in the finished soup
- Salt: Essential for bringing out all the subtle flavors
- 70 g whole hazelnuts: Roughly chopped creates the most satisfying texture variation
- 1 tbsp unsalted butter: Coats the nuts and helps them become golden and irresistible
- 1/4 tsp sea salt: Finishes the hazelnuts with those little salty bursts
- 1 tbsp fresh parsley: Adds color and a bright finish to each bowl
Instructions
- Roast the celeriac until golden:
- Preheat your oven to 200°C (390°F) and toss the cubed celeriac with 1 tablespoon olive oil, some salt, and pepper. Spread on a baking tray and roast for 25-30 minutes, turning halfway, until the cubes are soft and developing those gorgeous golden edges that mean caramelization is happening.
- Build the aromatic base:
- While the celeriac roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 4 minutes until translucent and fragrant, then add the garlic and diced potato for another 2 minutes.
- Simmer everything together:
- Transfer those beautifully roasted celeriac cubes into the pot and pour in the vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until all vegetables are completely soft and yielding.
- Make the hazelnut crumble:
- Toast the hazelnuts in a dry skillet over medium heat for 3-4 minutes until they smell wonderfully nutty. Add the butter and sea salt, stirring constantly until the nuts are golden and well-coated, then remove from heat.
- Blend until silky smooth:
- Use an immersion blender right in the pot, or work in batches with a countertop blender, until the soup is completely smooth and velvety. Stir in the cream if using, then taste and adjust your seasonings.
- Serve with generous toppings:
- Ladle the hot soup into bowls and top generously with that buttery hazelnut crumble. Finish with fresh parsley if you like, and serve immediately while everything is still warm and fragrant.
Save This soup has become my go-to when I need something that feels indulgent but is actually quite nourishing. Theres something deeply satisfying about transforming such an unassuming vegetable into something that feels restaurant-quality, and the crunch of those hazelnuts makes it feel like a proper treat.
Making It Your Own
Sometimes I add a sprig of fresh thyme during the simmering step, which gives the soup a lovely herby dimension. A squeeze of lemon juice right before serving can also brighten everything up, especially if your celeriac is particularly earthy that day.
Wine Pairing Magic
A dry Pinot Gris cuts through the creaminess beautifully while complementing the nutty notes of both the celeriac and hazelnuts. The slight floral quality of the wine really makes those roasted flavors sing.
Make-Ahead Wisdom
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, and reheat gently on the stove.
- Reheat over low heat, stirring occasionally to prevent sticking
- The hazelnuts stay crispy for about 2 days when stored in an airtight container
- Freeze the soup without cream for up to 3 months, then add fresh cream when reheating
Save Theres something so grounding about this soup, like a warm embrace on a cold day. Enjoy every spoonful.
Common Recipe Questions
- → What does celeriac taste like?
Celeriac has a mild, earthy flavor with subtle celery notes and a pleasant sweetness that intensifies when roasted. Its taste is often described as a cross between celery and parsley root.
- → Can I make this soup ahead of time?
Yes, the soup base reheats beautifully for up to 3 days. Store the crumble separately in an airtight container and add just before serving to maintain its crisp texture.
- → What can I substitute for hazelnuts?
Walnuts, pecans, or toasted pumpkin seeds work well as alternatives. Each brings a slightly different flavor profile while maintaining the desired crunch.
- → How do I get the smoothest texture?
Roasting the celeriac first softens the fibers. Blending while hot and using an immersion blender or high-speed countertop blender ensures the silkiest results.
- → Is this soup freezer-friendly?
The soup freezes well for up to 3 months without the cream. Add the cream after thawing and reheating. Prepare fresh hazelnut crumble when serving.