# Ingredients:
→ Vegetables
01 - 1 large celeriac (approximately 1.5 lbs), peeled and cubed
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium potato (approximately 5.3 oz), peeled and diced
→ Liquids
05 - 3.75 cups vegetable broth
06 - 2 tablespoons olive oil
→ Dairy
07 - 3.4 fl oz heavy cream or plant-based alternative
→ Spices & Seasoning
08 - 0.5 teaspoon ground white pepper
09 - Salt to taste
→ Hazelnut Crumble
10 - 2.5 oz whole hazelnuts, roughly chopped
11 - 1 tablespoon unsalted butter or plant-based margarine
12 - 0.25 teaspoon sea salt
13 - 1 tablespoon fresh parsley, finely chopped
# Instructions:
01 - Preheat oven to 390°F.
02 - Toss celeriac cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking tray and roast for 25 to 30 minutes, turning halfway through, until soft and golden.
03 - While celeriac roasts, heat 1 tablespoon 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.
04 - Transfer roasted celeriac to the pot. Add vegetable broth and bring to a gentle boil. Simmer for 15 to 20 minutes until all vegetables are very soft.
05 - Meanwhile, toast hazelnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant. Add butter and sea salt, stirring until nuts are golden and coated. Remove from heat and cool slightly.
06 - Use an immersion blender to purée the soup until silky smooth. If using a countertop blender, work in batches. Stir in cream if using. Taste and adjust seasoning with salt and pepper as needed.
07 - Ladle soup into bowls. Top generously with hazelnut crumble and chopped parsley.
