Celeriac Soup With Hazelnut Crumble

This Creamy Celeriac Soup with Hazelnut Crumble is a masterclass in seasonal comfort. By roasting the celeriac before simmering, we coax out an earthy, caramelized sweetness that perfectly complements the silky texture of the soup. The addition of a buttery, herb-flecked hazelnut crumble adds a sophisticated crunch, turning a simple root vegetable dish into a gourmet experience.

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Celeriac might not be the most beautiful vegetable in its raw state, but once peeled and roasted, it becomes incredibly tender and aromatic. This soup celebrates the humble ingredients of the European pantry, combining celeriac, potato, and onions into a dish that is as nourishing as it is flavorful.

Ingredients

• Vegetables: 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.
• Liquids: 900 ml vegetable broth; 2 tbsp olive oil; 100 ml heavy cream (optional, or use plant-based cream for vegan).
• Seasonings: 1 tsp sea salt, or to taste; 1/2 tsp black pepper, freshly ground; 1/4 tsp ground nutmeg.
• Hazelnut Crumble: 60 g whole hazelnuts; 1 tbsp unsalted butter (or olive oil for vegan); 1 tbsp fresh parsley, finely chopped; pinch of sea salt.

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 an even more intense flavor, ensure the celeriac pieces have golden brown edges before taking them out of the oven. If you find the soup too thick after blending, you can adjust the consistency by adding a little more vegetable broth or hot water until you reach your desired silkiness.

Varianten und Anpassungen

To make this recipe vegan, replace the heavy cream with a plant-based alternative like oat cream or coconut milk, and use olive oil instead of butter for the hazelnut crumble. For a gourmet finish, a drizzle of hazelnut oil or a few drops of truffle oil just before serving works beautifully.

Serviervorschläge

This soup pairs exceptionally well with crusty sourdough bread or warm focaccia. For a complete dining experience, serve it alongside a crisp white wine such as Sauvignon Blanc or a light Pinot Grigio, which balances the rich, creamy notes of the soup.

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Whether you are hosting a dinner party or looking for a comforting weeknight meal, this Celeriac Soup with Hazelnut Crumble is sure to be a favorite. Its balance of earthy vegetables and bright herbs makes it a sophisticated yet approachable dish for any occasion.

Recipe Questions & Answers

→ Can I make this soup vegan?

Yes, simply substitute plant-based cream for heavy cream and use olive oil instead of butter in the hazelnut crumble.

→ Why roast the celeriac first?

Roasting caramelizes the natural sugars in celeriac, creating deeper flavor and sweetness that makes the soup more complex and delicious.

→ Can I prepare components ahead of time?

Absolutely. The soup base can be made 2-3 days ahead and refrigerated. Prepare the hazelnut crumble fresh just before serving for maximum crunch.

→ What can I use instead of hazelnuts?

Toasted walnuts, almonds, or even pumpkin seeds work beautifully as alternatives, offering similar texture and nutty flavor.

→ How do I store leftovers?

Store soup separately from the hazelnut crumble in airtight containers in the refrigerator for up to 4 days. Reheat gently and top with freshly made crumble.

→ Is celeriac the same as celery?

No, celeriac is a root vegetable with a knobby exterior, while celery is a stalk vegetable. Celeriac has a milder, sweeter, nuttier flavor than celery.