Pin it The first time I encountered celeriac, I almost put it back on the shelf. This knobby, ugly root vegetable looked like something that had been growing quietly undisturbed for decades. My grandmother had to practically drag me to the register, promising that the ugliest vegetables often hide the most beautiful flavors. She was right, of course. That afternoon, as the kitchen filled with the most incredible earthy aroma, I learned another lesson about not judging books by their covers.
Last winter, my friend Tom came over looking absolutely defeated after a terrible week at work. I put this soup on, and as he sat at my kitchen island watching the hazelnuts toast, his shoulders actually dropped about three inches. Food cant fix everything, obviously, but watching someone slowly relax over a bowl of something warm and nourishing feels pretty close to magic sometimes.
Ingredients
- 1 large celeriac: Roasting this ugly root transforms it into something incredibly sweet and creamy, so dont skip that step even if youre tempted to just boil everything
- 1 medium onion: Provides the aromatic foundation that keeps the soup from tasting too one-dimensionally earthy
- 2 cloves garlic: Mince these right before adding so they dont turn bitter on you
- 1 medium potato: This is the secret weapon for extra creaminess without actually adding more cream
- 900 ml vegetable broth: Use a good quality one here because half your flavor comes from this liquid
- 2 tbsp olive oil: One for roasting the celeriac, one for sautéing your aromatics
- 100 ml heavy cream: Totally optional if you want to keep it dairy-free or lighter
- 1/2 tsp ground white pepper: White pepper looks nicer in pale soups and has a slightly more subtle heat
- Salt: Season generously at each stage, not just at the end
- 70 g whole hazelnuts: Roughly chop these by hand for the most satisfying, irregular texture
- 1 tbsp unsalted butter: Helps the salt cling to the hazelnuts and adds richness
- 1/4 tsp sea salt: The larger crystals really pop against the toasted nuts
- 1 tbsp fresh parsley: Adds a little fresh color and brightness to cut through all that richness
Instructions
- Roast the celeriac:
- Preheat your oven to 200°C (390°F), toss those cubed celeriac pieces with a tablespoon of olive oil and some seasoning, then spread them on a baking tray and let them roast for 25 to 30 minutes until theyre soft and turning golden, turning them halfway through so they cook evenly.
- Build the base:
- While the celeriac is roasting, heat another tablespoon of olive oil in a large pot over medium heat and sauté your onion for about 4 minutes until it goes translucent and soft, then add the garlic and potato and cook for another 2 minutes.
- Simmer everything together:
- Transfer your roasted celeriac into the pot with the onions, pour in the vegetable broth, bring it to a gentle boil, then lower the heat and let it simmer for 15 to 20 minutes until all your vegetables are completely tender.
- Make the hazelnut crumble:
- Toast your hazelnuts in a dry skillet over medium heat for 3 to 4 minutes until they become fragrant, then stir in the butter and sea salt and keep stirring until the nuts are golden and nicely coated.
- Blend until smooth:
- Use an immersion blender right in the pot, or work in batches with a countertop blender, to purée everything until completely silky, then stir in the cream if youre using it and taste to adjust your seasonings.
- Serve and garnish:
- Ladle the hot soup into bowls and top generously with that hazelnut crumble and some fresh parsley.
Pin it This has become my go-to soup for dinner parties because it looks so elegant with that garnish but actually requires very little hands-on attention. Last month I served it to my neighbor who claims to hate celery, and she asked for the recipe before she even finished her bowl.
Making It Your Own
Sometimes I add a sprig of fresh thyme during the simmering stage if I want a more herbaceous version. A squeeze of lemon juice right at the end can also brighten everything up beautifully, especially on cold gray days when you need that extra lift.
Pairing Suggestions
A dry white wine like Pinot Gris cuts through the creaminess perfectly. I also love this with a simple green salad dressed with something acidic to balance all the earthy richness.
Make-Ahead Wisdom
This soup actually tastes better the next day, which is rare for cream-based soups. The flavors really meld together overnight in the refrigerator.
- Reheat gently over low heat so the cream doesnt separate
- Keep the hazelnut crumble separate until serving so it stays crisp
- The soup freezes well for up to three months without the cream
Pin it Theres something deeply satisfying about turning such an unassuming vegetable into something this elegant and comforting. Hope this becomes a regular in your soup rotation too.
Recipe FAQs
- → What does celeriac taste like?
Celeriac offers a mild, earthy flavor with subtle celery notes and parsley-like undertones. When roasted, its natural sweetness intensifies while maintaining a pleasant savory quality that pairs beautifully with nuts.
- → Can I make this ahead of time?
Absolutely. The soup actually improves after refrigeration as flavors meld together. Store for up to 3 days and reheat gently. Prepare the hazelnut crumble fresh and add just before serving to maintain its signature crunch.
- → How do I achieve the smoothest texture?
Roasting the celeriac first softens the fibers significantly. Blend thoroughly with an immersion blender or work in batches using a countertop blender. Straining through a fine-mesh sieve creates an ultra-silky finish if desired.
- → What can I substitute for hazelnuts?
Walnuts, pecans, or toasted pumpkin seeds work beautifully as alternatives. Each brings slightly different flavor notes while maintaining that essential textural contrast against the creamy soup base.
- → Is this suitable for freezing?
The soup freezes exceptionally well for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat slowly. Add fresh crumble when serving.
- → How do I prevent the hazelnuts from burning?
Toast hazelnuts over medium heat, stirring constantly. They transform quickly from fragrant to scorched. Remove from heat immediately once golden and aromatic—the residual heat continues the cooking process briefly.