Celeriac Soup With Hazelnut Crumble

When the days grow shorter and a chill settles in the air, there is nothing more inviting than a bowl of velvety, comforting soup. This Celeriac Soup With Hazelnut Crumble takes the humble, earthy root of the celeriac and transforms it into a sophisticated dish that is as pleasing to the eye as it is to the palate. By roasting the vegetables first, we unlock a depth of flavor that perfectly balances the creamy texture with a nutty, aromatic finish.

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Preparing this soup is a journey of aromas, from the savory scent of sautéed garlic and onions to the toasted fragrance of fresh hazelnuts. The addition of a single potato ensures a thick, luxurious consistency without needing excessive amounts of cream, making every spoonful feel indulgent yet light.

Ingredients

• 1 large celeriac (about 700 g), peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium potato (about 150 g), peeled and diced
• 900 ml vegetable broth
• 2 tbsp olive oil
• 100 ml heavy cream (optional)
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp ground nutmeg
• 60 g whole hazelnuts
• 1 tbsp unsalted butter
• 1 tbsp fresh parsley, finely chopped
• Pinch of sea salt

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Instructions

Step 1

Preheat the oven to 200°C (400°F). Spread the diced celeriac on a baking sheet, drizzle with 1 tbsp olive oil, and toss to coat. Roast for 25–30 minutes, turning once, until golden and tender.

Step 2

Meanwhile, heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and garlic, sauté for 3–4 minutes until softened.

Step 3

Add the roasted celeriac and diced potato to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, until the vegetables are very soft.

Step 4

While the soup simmers, prepare the hazelnut crumble. Roughly chop the hazelnuts. Heat the butter in a small skillet over medium heat, add the hazelnuts, and toast for 2–3 minutes until golden and fragrant. Stir in the parsley and a pinch of salt, then remove from heat.

Step 5

Once the soup vegetables are tender, use an immersion blender (or transfer to a blender in batches) to puree until completely smooth.

Step 6

Stir in the cream (if using), nutmeg, salt, and pepper. Reheat gently if needed.

Step 7

Ladle the soup into bowls and sprinkle generously with hazelnut crumble. Serve hot.

Zusatztipps für die Zubereitung

For a truly gourmet finish, consider topping your soup with extra fresh herbs or a light drizzle of high-quality hazelnut oil just before serving to accentuate the toasted notes of the crumble.

Varianten und Anpassungen

To make this recipe entirely vegan, simply replace the heavy cream with a plant-based cream alternative and use olive oil instead of butter when toasting the hazelnuts in the skillet.

Serviervorschläge

This velvety soup pairs beautifully with slices of warm, crusty bread for dipping. To complete the meal, serve it alongside a crisp white wine such as a Sauvignon Blanc, which cuts through the richness of the celeriac.

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With its creamy base and crunchy topping, this Celeriac Soup With Hazelnut Crumble is a masterclass in balanced textures. It is a dish that proves how simple ingredients, when treated with care, can result in a truly memorable meal. Enjoy your cooking and the warmth it brings to your home.

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Recipe FAQ

→ Can I make this vegan?

Absolutely. Simply replace the heavy cream with your preferred plant-based alternative and use olive oil instead of butter when toasting the hazelnuts. The result remains just as creamy and satisfying.

→ How do I store leftovers?

Cool completely and refrigerate in an airtight container for up to 3 days. The hazelnut crumble keeps separately in a sealed jar. Reheat gently over low heat, adding a splash of broth if needed. Freezing works well for up to 2 months—thaw overnight before reheating.

→ What can I serve alongside?

Crusty bread makes perfect dipping material. A crisp white wine like Sauvignon Blanc complements the earthy flavors beautifully. For a complete meal, add a simple green salad with vinaigrette to cut through the richness.

→ Can I substitute other nuts?

Walnuts or pecans work wonderfully as alternatives to hazelnuts, bringing their own distinct nutty character. Toast them the same way in butter or oil. Just ensure any guests with nut allergies are informed.

→ Why roast the celeriac first?

Roasting concentrates the natural sugars and develops deep, caramelized flavors that boiling alone cannot achieve. This extra step transforms celeriac's subtle earthiness into something remarkably complex and satisfying.

→ Is the potato necessary?

The potato contributes natural starch that helps achieve that silky smooth texture. You can omit it, though the result may be slightly thinner. An extra 100g of celeriac makes a fine substitute if preferred.