Pin Discover the comforting warmth of this Celeriac Soup with Hazelnut Crumble, a dish that brings together the earthy essence of roasted root vegetables and the sophisticated crunch of toasted nuts. This silky smooth soup is an ideal choice for a cozy dinner or an elegant autumn starter, offering a rich flavor profile that feels both rustic and refined.
Pin Roasting the celeriac cubes before simmering them in broth is the secret to unlocking their full potential, transforming the humble root into a golden, flavorful base. When paired with the buttery, salted hazelnut topping, this soup becomes a standout meal that celebrates simple, high-quality ingredients.
Ingredients
- Vegetables: 1 large celeriac (700 g), peeled and cubed; 1 medium onion, chopped; 2 cloves garlic, minced; 1 medium potato (150 g), peeled and diced.
- Liquids: 900 ml vegetable broth; 2 tbsp olive oil.
- Dairy (optional): 100 ml heavy cream or plant-based alternative.
- Spices & Seasoning: 1/2 tsp ground white pepper; Salt, to taste.
- Hazelnut Crumble: 70 g whole hazelnuts, roughly chopped; 1 tbsp unsalted butter or plant-based margarine; 1/4 tsp sea salt; 1 tbsp fresh parsley, finely chopped (optional, for garnish).
Instructions
- Step 1: Prep the Oven
- Preheat the oven to 200°C (390°F).
- Step 2: Roast the Celeriac
- Toss celeriac cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes, turning halfway, until soft and golden.
- Step 3: Sauté Aromatics
- While celeriac roasts, heat 1 tbsp olive oil in a large pot over medium heat. Sauté onion for 4 minutes until translucent. Add garlic and potato; cook for another 2 minutes.
- Step 4: Simmer
- Transfer roasted celeriac to the pot. Add vegetable broth and bring to a gentle boil. Simmer for 15–20 minutes until vegetables are very soft.
- Step 5: Prepare Crumble
- Meanwhile, toast hazelnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Add butter and sea salt, stirring until nuts are golden and coated. Remove from heat and cool slightly.
- Step 6: Purée
- Use an immersion blender (or work in batches with a countertop blender) to purée the soup until silky smooth. Stir in cream (if using). Taste and adjust salt and pepper.
- Step 7: Garnish and Serve
- Ladle soup into bowls. Top generously with hazelnut crumble and chopped parsley.
Zusatztipps für die Zubereitung
You can add a hint of fresh thyme or a squeeze of lemon for extra brightness. Ensure the vegetables are completely soft before blending to guarantee a perfectly smooth consistency.
Varianten und Anpassungen
For a vegan version, use plant-based cream and margarine. This recipe is naturally gluten-free, but always check labels for potential allergens if using packaged broth or cream.
Serviervorschläge
This soup pairs exceptionally well with a dry white wine such as Pinot Gris. Serve it in pre-warmed bowls and garnish with the hazelnut crumble immediately before serving to maintain the crunch.
Pin Enjoy this Earthy Celeriac Soup as a nutrient-rich meal that doesn't compromise on flavor. With its creamy base and savory topping, it's a testament to how simple ingredients can create a truly spectacular dining experience.
Recipe Q&A
- → What does celeriac taste like?
Celeriac offers a subtle, earthy flavor with gentle celery notes and a mild sweetness. When roasted, these characteristics deepen and become more pronounced, developing a nutty quality that pairs beautifully with the hazelnut topping.
- → Can I make this soup ahead of time?
Absolutely. The base soup refrigerates beautifully for up to 3 days. Prepare through step 6, let cool completely, and store in an airtight container. Reheat gently over medium-low heat, adding a splash of broth or cream if needed. Toast and prepare the hazelnut crumble fresh before serving for optimal texture.
- → What can I substitute for hazelnuts?
Walnuts make an excellent alternative, offering similar earthy notes. Pecans work well too, bringing a slightly sweeter profile. For a nut-free option, try toasted pumpkin seeds or sunflower seeds—they'll still provide that essential crunchy contrast to the smooth soup.
- → Why roast the celeriac instead of boiling it?
Roasting concentrates celeriac's natural sugars and develops caramelized notes you simply can't achieve through boiling alone. The dry heat creates golden edges and deeper flavor, making the final soup noticeably more complex and satisfying. It's an extra step that makes a significant difference.
- → Is the cream necessary?
Not at all. The potato naturally thickens the soup, creating body without dairy. The cream simply adds extra richness. For a lighter version, skip it entirely or use a plant-based alternative. The soup remains velvety and satisfying either way.
- → How do I achieve the smoothest texture?
Ensure the vegetables are completely tender before blending—they should yield easily to a fork. An immersion blender works well, but a high-speed countertop blender produces the silkiest results. If using a countertop blender, work in batches and vent carefully to release steam. Blend for at least 2 minutes for ultra-smooth consistency.