Pin It The first time I brought home a celeriac, my roommate asked why I was buying a hairy alien orb from the produce section. But that knobby, unassuming root vegetable transforms into something magical when roasted. The earthy sweetness that emerges is nothing short of revelatory. Now it's the soup I make when I want people to ask what's in the bowl.
I made this for a dinner party last November when the first frost had just hit. My friend Sarah, who claims to hate celery variants, went back for thirds. The way the creamy soup contrasts with the buttery, salty crunch on top creates this perfect bite that keeps people quiet and eating.
Ingredients
- 1 large celeriac: This ugly duckling vegetable becomes pure silk when roasted, losing all that harsh raw edge
- 1 medium onion: Provides the aromatic foundation that balances celeriacs intensity
- 2 cloves garlic: Just enough to add warmth without overwhelming the subtle flavor
- 1 medium potato: The secret to body without making it heavy like a potato soup
- 900 ml vegetable broth: Use a good quality one, it makes up half your flavor profile
- 2 tbsp olive oil: One for roasting, one for sautéing
- 100 ml heavy cream or plant-based alternative: Completely optional but adds such luxury
- 1/2 tsp ground white pepper: White pepper looks beautiful and has a gentler heat
- Salt: Season aggressively at every stage
- 70 g whole hazelnuts: Roughly chopped for maximum texture variation
- 1 tbsp unsalted butter or plant-based margarine: Creates that golden, salty coating on the nuts
- 1/4 tsp sea salt: Larger flakes stick better to the hazelnuts
- 1 tbsp fresh parsley: Brings a pop of color and freshness to the final bowl
Instructions
- Roast the celeriac:
- Preheat your oven to 200°C (390°F). Toss those peeled and cubed celeriac pieces with a tablespoon of olive oil and some seasoning. Spread them on a baking tray and let them roast for 25 to 30 minutes, turning halfway through. They should be soft and starting to caramelize at the edges.
- Build the base:
- While the oven does its work, heat the remaining olive oil in a large pot over medium heat. Sauté your chopped onion for about 4 minutes until it turns translucent and sweet. Add the garlic and potato, giving them another 2 minutes to soften.
- Simmer everything together:
- Transfer those beautifully roasted celeriac cubes into your pot. Pour in the vegetable broth and bring everything to a gentle bubble. Let it simmer for 15 to 20 minutes until all the vegetables are completely tender and surrendering to a fork.
- Make the magic topping:
- Toast your hazelnuts in a dry skillet over medium heat for 3 to 4 minutes. You will know they are ready when the kitchen fills with that toasted nut perfume. Add the butter and sea salt, stirring until the nuts turn golden and get beautifully coated. Remove from heat and let them cool slightly.
- Purée until silky:
- Use an immersion blender right in the pot, or work in batches with a countertop blender. Keep going until the soup is absolutely smooth, with no trace of fiber. Stir in the cream if you are using it, then taste and adjust your seasoning.
- Finish and serve:
- Ladle the hot soup into bowls and scatter that hazelnut crumble generously over the top. Add some fresh parsley if you have it. Serve immediately while the contrast between hot soup and crisp topping is at its best.
Pin It This soup has become my go-to when someone needs comfort. The earthiness feels grounding, somehow, and the ritual of making the crumble while the soup simmers is therapeutic. Last winter I made it for myself on a gray Sunday and felt better with every spoonful.
Making It Your Own
Sometimes I add a fresh thyme sprig during the simmering phase. The herbaceous note plays so nicely with the nutty sweetness of the celeriac. A squeeze of lemon juice at the very end can also brighten everything up, cutting through the richness.
Pairing Suggestions
A dry white wine like Pinot Gris complements the earthy notes perfectly. I have also served this alongside a simple green salad with a sharp vinaigrette. The acidity and crunch provide a refreshing counterpoint to all that velvety warmth.
Storage and Make-Ahead Tips
The soup actually tastes better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to four days. When reheating, add a splash of broth if it has thickened too much.
- Keep the hazelnut crumble separate in a sealed container at room temperature
- Freeze the soup without cream for up to three months
- Reheat gently over low heat to prevent separating
Pin It There is something deeply satisfying about turning such an humble vegetable into something elegant. Hope this brings as much warmth to your kitchen as it has to mine.
Recipe Questions & Answers
- → What does celeriac taste like?
Celeriac has a mild, earthy flavor with subtle celery notes and a slight sweetness. When roasted, its natural sugars caramelize, deepening the flavor profile and adding a nutty richness that pairs beautifully with the hazelnut topping.
- → Can I make this soup vegan?
Absolutely. Simply substitute the heavy cream with your favorite plant-based alternative (coconut cream, cashew cream, or oat cream work well) and use plant-based margarine instead of butter in the hazelnut crumble.
- → How long will leftovers keep?
The soup base stores well in an airtight container in the refrigerator for 3-4 days. However, for best texture, store the hazelnut crumble separately and add it fresh when reheating, as it may lose its crispness if kept mixed in.
- → Can I freeze this soup?
Yes, the soup base freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently, adding a splash of liquid if needed. Prepare fresh hazelnut crumble when serving.
- → What can I serve with this soup?
A crusty baguette or sourdough bread is perfect for soaking up the silky broth. The soup also pairs wonderfully with a crisp white wine like Pinot Gris or Sauvignon Blanc. For a light meal, add a simple green salad with vinaigrette.
- → Why roast the celeriac first?
Roasting concentrates the celeriac's natural sugars and creates caramelized edges that add depth and complexity to the soup. This extra step transforms the flavor from simply vegetal to rich and slightly sweet, making the finished dish much more satisfying.