Pin It The first time I encountered celeriac, I almost walked past it at the farmers market. It looked like something dug up from the moon, all knobby and rough. The farmer caught me staring and said, it's the most undervalued vegetable in the crate. That afternoon, I roasted one with nothing but salt and olive oil, and the sweetness that emerged completely changed my opinion.
Last February, during that relentless gray week when winter feels endless, I made a double batch of this soup. My neighbor came over with a loaf of sourdough, and we sat at the kitchen table letting the steam fog up the windows. She took three bites and asked for the recipe before she even finished her bowl. Now every time she smells roasted celeriac, she sends me a text.
Ingredients
- 1 large celeriac: Roasting it first brings out a natural sweetness that boiling never achieves
- 1 medium onion: Creates a savory foundation that balances the earthiness
- 2 cloves garlic: Don't be tempted to add more, it should remain subtle
- 1 medium potato: The secret to achieving that luxurious velvety texture
- 900 ml vegetable broth: Use a good quality one, it makes up half the flavor profile
- 2 tbsp olive oil: One for roasting, one for sautéing the aromatics
- 100 ml heavy cream or alternative: Optional, but adds a lovely richness
- 1/2 tsp ground white pepper: White pepper disappears into the soup while black pepper leaves visible specks
- Salt: Taste as you go, celeriac needs enough to draw out its sweetness
- 70 g whole hazelnuts: Roughly chopped creates the most satisfying texture variation
- 1 tbsp unsalted butter or alternative: Helps the salt adhere to the nuts and adds depth
- 1/4 tsp sea salt: Finishing salt on the crumble makes it pop
- 1 tbsp fresh parsley: Brings a bright color contrast against the pale soup
Instructions
- Roast the celeriac:
- Preheat your oven to 200°C (390°F) and toss the cubed celeriac with one tablespoon olive oil, some salt, and pepper. Spread it on a baking tray and roast for 25 to 30 minutes, turning halfway through, until the pieces are soft and starting to turn golden at the edges.
- Sauté the aromatics:
- While the celeriac roasts, heat the remaining olive oil in a large pot over medium heat. Cook the chopped onion for about 4 minutes until it becomes translucent. Add the garlic and diced potato and cook for another 2 minutes, stirring so nothing catches.
- Simmer the soup base:
- Add the roasted celeriac to the pot along with the vegetable broth. Bring everything to a gentle boil, then reduce heat and let it simmer for 15 to 20 minutes until all vegetables are completely soft.
- Prepare the hazelnut crumble:
- Toast the hazelnuts in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan occasionally until fragrant. Add the butter and sea salt, stirring until the nuts are golden and well coated. Remove from heat and set aside to cool slightly.
- Blend until smooth:
- Use an immersion blender directly in the pot, or work in batches with a countertop blender, to purée the soup until completely silky. Stir in the cream if using, then taste and adjust salt and pepper as needed.
- Finish and serve:
- Ladle the hot soup into bowls and top generously with the hazelnut crumble. Sprinkle with fresh parsley if you like and serve immediately while the nuts are still slightly warm.
Pin It My friend who swears she hates celery tried this soup and asked for seconds. That's when I realized most people have never had celeriac treated right. Something about that combination of velvety smooth and unexpectedly crunchy makes it feel special without being fussy.
Making It Your Own
I've discovered that a splash of dry sherry added just before blending creates another layer of complexity. Fresh thyme sprigs simmered with the broth work beautifully too. Some evenings I skip the cream entirely and prefer the lighter, cleaner version.
The Texture Secret
That single potato makes all the difference between a good soup and a great one. I learned this after making a batch without it, wondering why it felt thin. The starch in the potato creates that restaurant quality body without any flour or roux.
Serving Suggestions
This soup has become my go to for dinner parties because it looks elegant but requires almost no last minute work. I serve it with crusty bread and a simple green salad dressed with lemon vinaigrette.
- A dry Pinot Gris or Chenin Blanc complements the earthiness perfectly
- Make extra hazelnut crumble, it keeps in an airtight container for a week
- The soup actually tastes better the next day as flavors deepen
Pin It There's something deeply satisfying about turning such an unassuming vegetable into something this elegant. Hope it becomes a regular in your kitchen too.
Recipe FAQs
- → Can I make celeriac soup ahead of time?
Absolutely. The soup base keeps well refrigerated for 3-4 days and actually develops deeper flavor. Store the crumble separately in an airtight container to maintain its crisp texture.
- → What can I substitute for celeriac?
Parsnips or cauliflower work beautifully, offering similar creaminess when blended. The flavor profile will shift slightly—parsnips bring natural sweetness, while cauliflower remains more neutral.
- → Is this soup freezer-friendly?
Yes, freeze the puréed base for up to 3 months. Thaw overnight in the refrigerator, then reheat gently. Prepare fresh hazelnut crumble when serving to preserve its delightful crunch.
- → How do I achieve the smoothest texture?
Roasting the celeriac first softens its fibers significantly. Blend thoroughly with an immersion blender or countertop model, then strain through a fine-mesh sieve for ultimate silkiness if desired.
- → Can I make the crumble nut-free?
Sunflower or pumpkin seeds offer excellent crunch with a similar earthy profile. Toast them with butter and salt exactly as you would hazelnuts for a satisfying, allergy-friendly alternative.