Save to Pinterest Indulge in the rustic elegance of this Celeriac Soup with Hazelnut Crumble. This dish transforms the humble, earthy root vegetable into a sophisticated masterpiece by roasting it to bring out its natural sweetness. Blended to a silky, velvety smoothness, it offers a comforting experience that is both nourishing and refined, perfect for any occasion that calls for a warm, delicious bowl of comfort.
Save to Pinterest Creating this soup is a sensory delight, from the nutty aroma of the roasting celeriac to the fragrant sizzle of hazelnuts and parsley in the skillet. This recipe highlights how simple, high-quality ingredients like vegetable broth, fresh garlic, and a touch of nutmeg can create a complex and satisfying flavor profile that feels truly gourmet.
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
To ensure the silkiest texture possible, use an immersion blender or a high-powered stand blender. If you prefer a richer finish, do not skip the cream. Be sure to toast the hazelnuts just until golden; they can burn quickly if left unattended.
Varianten und Anpassungen
For a completely vegan version of this comforting dish, use a plant-based cream alternative and swap the butter in the crumble for olive oil. You can also experiment with different nuts, such as walnuts or almonds, if hazelnuts are unavailable.
Serviervorschläge
Top each bowl with extra fresh herbs or a light drizzle of hazelnut oil for a gourmet finish. This soup pairs beautifully with a side of warm, crusty bread and a glass of crisp white wine like Sauvignon Blanc to balance the earthy tones.
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Save to Pinterest 
Whether you are serving this as an elegant starter for a dinner party or enjoying it as a quiet, cozy meal at home, this Celeriac Soup with Hazelnut Crumble is sure to be a favorite. Its combination of creamy warmth and crunchy topping creates a dining experience that is both simple and deeply satisfying.
Recipe Help Center
- → Can I make this soup ahead of time?
Yes, the soup keeps well in the refrigerator for up to 3 days. Prepare the hazelnut crumble fresh just before serving to maintain its crunch.
- → What can I substitute for celeriac?
Cauliflower or parsnips work well as substitutes, though they'll create a different flavor profile. Adjust roasting time as needed for your chosen vegetable.
- → How do I make this vegan?
Simply use plant-based cream or coconut milk instead of dairy cream, and olive oil in place of butter for the hazelnut crumble.
- → Can I use other nuts instead of hazelnuts?
Absolutely. Walnuts, almonds, or pecans all make excellent alternatives. Toast them the same way for maximum flavor and crunch.
- → Why roast the celeriac first?
Roasting caramelizes the natural sugars and intensifies the nutty, earthy flavor of celeriac, creating a much richer and more complex tasting soup.
- → Can I freeze this soup?
Yes, the soup freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Always prepare the hazelnut crumble fresh.