Save to Pinterest The first time I made celeriac soup was during a particularly frigid January, when root vegetables were piled high at our local farmers' market. I remember being intrigued by this gnarly, alien-looking root that the vendor assured me would transform into something magical. Standing in my kitchen that afternoon, knife in hand and faced with the intimidating task of peeling it, I nearly abandoned the project altogether. But that first spoonful of velvety soup, crowned with buttery hazelnuts, converted me instantly.
Last autumn, I served this soup as a starter for a dinner with friends who had never tried celeriac before. The kitchen filled with a nutty, earthy aroma as the celeriac roasted, prompting curious peeks into the oven. My friend David, typically skeptical of unfamiliar vegetables, requested the recipe before even finishing his bowl, scraping the bottom with a piece of crusty bread to capture every last drop.
Ingredients
- Celeriac: Look for firm, heavy specimens without soft spots, and dont be put off by its rough exterior, the treasure lies beneath.
- Potato: This humble addition provides body and silkiness without overshadowing the delicate celeriac flavor.
- Heavy cream: Just a modest pour creates remarkable richness, though the soup remains delicious without it for a lighter option.
- Hazelnuts: Toasting them awakens their essential oils, transforming the ordinary into the extraordinary with their warm, buttery crunch.
Instructions
- Roast the celeriac:
- Preheat your oven to 200°C and spread those celeriac cubes on a baking sheet with a generous drizzle of olive oil. Youll know theyre done when they turn that gorgeous golden color and your kitchen fills with a sweet, nutty aroma.
- Build the flavor base:
- Sauté the onion and garlic until they become translucent and fragrant, creating the foundation that will support our star ingredient. This gentle softening releases their sweetness without any harsh bite.
- Simmer to tenderness:
- Add your roasted celeriac, potato, and broth, then let everything bubble away gently. The vegetables should yield easily when pierced with a fork, practically collapsing as they surrender their flavors to the broth.
- Prepare the hazelnut magic:
- Watch the hazelnuts carefully as they toast, shaking the pan occasionally until they release their intoxicating aroma. The moment they turn golden, quickly mix in the parsley to preserve its vibrant color and fresh taste.
- Blend until velvet:
- Take your time blending the soup until every last bit of texture has disappeared into silk. If using a stand blender, fill it only halfway and cover the lid with a kitchen towel as hot soup expands when blended.
- Finish with finesse:
- Stir in the cream and seasonings, tasting as you go to find the perfect balance. The nutmeg should whisper rather than shout, complementing the earthy celeriac with its warm spice notes.
- Serve with style:
- Ladle this liquid gold into warmed bowls and crown generously with the hazelnut crumble. The contrast between hot soup and crunchy topping creates that moment of sensory delight that makes this dish so special.
Save to Pinterest On one particularly stressful week, I made a double batch of this soup and portioned it into containers for quick lunches. Coming home after a difficult day, I would warm a bowl, sprinkle the reserved crumble on top, and feel an immediate sense of comfort wash over me. Something about the earthy warmth and silky texture became a form of liquid therapy, grounding me when I needed it most.
Mastering Celeriac
Peeling celeriac efficiently requires a different approach than most vegetables. After cutting off the top and bottom to create stable flat surfaces, use a sharp knife rather than a peeler to remove the knobby skin, working from top to bottom in strips. Take your time with this step, as rushing often leads to wasteful thick cuts or nicked fingers from struggling with this unwieldy root.
Make-Ahead Options
This soup actually improves with a day of rest, as the flavors meld and deepen overnight in the refrigerator. Store the hazelnut crumble separately in an airtight container at room temperature to maintain its crunch. When reheating, do so gently over medium-low heat, stirring occasionally to prevent the bottom from scorching, and you might need to thin it slightly with extra broth if its thickened considerably.
Seasonal Adaptations
While celeriac is at its prime during late fall and winter, this soup template works beautifully with other seasonal vegetables throughout the year. The roasting technique transforms everything from butternut squash in autumn to cauliflower in spring, each creating a uniquely flavored soup that maintains the same comforting quality.
- For summer, try roasting fennel bulbs in place of celeriac for an anise-scented variation thats surprisingly refreshing.
- In early spring, young turnips with their greens make a wonderful alternative with a more delicate flavor profile.
- During the depths of winter, combine celeriac with parsnip for an even more complex, sweetly aromatic result.
Save to Pinterest This celeriac soup has taught me that beauty often hides beneath rough exteriors, both in vegetables and in life. Each time I transform this humble root into something exquisite, Im reminded that patience and care can reveal unexpected treasures.
Recipe FAQs
- → What does celeriac taste like?
Celeriac offers a mild, celery-like flavor with subtle earthy sweetness and nutty undertones. When roasted, these flavors deepen and become remarkably mellow, losing any raw bitterness while developing a rich, savory character that pairs beautifully with cream and aromatic seasonings.
- → Can I make this soup ahead of time?
Absolutely. Prepare the base up to 2 days in advance and refrigerate. The flavors actually deepen and improve overnight. When ready to serve, gently reheat while stirring, adding a splash more broth or cream if needed. Prepare the hazelnut crumble fresh just before serving for optimal texture.
- → How do I achieve the smoothest texture?
Roasting the celeriac first is key—it breaks down fibers before blending. Simmer until vegetables are completely fork-tender, then blend thoroughly with an immersion blender or stand blender. For ultra-silky results, pass through a fine-mesh sieve after blending. The potato also contributes natural creaminess without dairy.
- → What can I substitute for hazelnuts?
Walnuts, pecans, or toasted almonds work beautifully as alternatives. Each brings slightly different flavor notes—walnuts offer earthiness, pecans add natural sweetness, while almonds provide a delicate crunch. Adjust toasting time accordingly as different nuts may brown at different rates.
- → Is this soup freezer-friendly?
The soup base freezes exceptionally well for up to 3 months. Cool completely, portion into airtight containers, leaving space for expansion. Thaw overnight in the refrigerator and reheat gently. However, prepare the hazelnut crumble fresh when serving—it doesn't maintain its signature crunch after freezing and thawing.
- → How can I make this vegan?
Simply omit the heavy cream or use plant-based alternatives like coconut cream, cashew cream, or oat milk. Replace butter with olive oil when preparing the hazelnut crumble. The soup remains luxuriously smooth without dairy, and the roasted celeriac provides plenty of rich, satisfying flavor on its own.