Save Experience the ultimate comfort with this velvety Celeriac Soup with Hazelnut Crumble. This dish transforms the humble, earthy celeriac root into a sophisticated, silky puree. By roasting the celeriac first, we unlock a deep, nutty sweetness that harmonizes perfectly with the aromatic touch of nutmeg and rich cream. It is a warm, elegant meal perfect for chilly evenings.
Save The star of the show is the hazelnut crumble, which adds a gourmet flair and a delightful crunch to every bite. Fresh parsley and a hint of sea salt in the topping brighten the earthy tones of the soup, creating a balanced and flavorful profile that will impress your guests or provide a restorative solo dinner.
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 freshly ground black pepper; 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: Roast the Celeriac
- 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: Sauté Aromatics
- 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: Simmer the Soup
- 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: Prepare the Crumble
- While the soup simmers, 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: Blend
- Once the soup vegetables are tender, use an immersion blender to puree until completely smooth. Alternatively, transfer to a stand blender in batches.
- Step 6: Season and Finish
- Stir in the cream (if using), nutmeg, salt, and pepper. Reheat gently if needed.
- Step 7: Serve
- Ladle the soup into bowls and sprinkle generously with the prepared hazelnut crumble. Serve hot.
Zusatztipps für die Zubereitung
To ensure the smoothest consistency, make sure the potato and roasted celeriac are completely soft before blending. If the soup is too thick, you can adjust the consistency by adding a little extra vegetable broth or a splash of water.
Varianten und Anpassungen
For a vegan version, simply replace the heavy cream with a plant-based cream or coconut milk, and use olive oil instead of butter for the hazelnut crumble. You can also experiment with different nuts, such as walnuts or pecans, for the topping.
Serviervorschläge
This soup pairs beautifully with thick slices of crusty bread for dipping. To elevate the presentation, add a drizzle of hazelnut oil or sprinkle some extra fresh herbs on top. A crisp white wine like Sauvignon Blanc complements the earthy flavors perfectly.
Save With its creamy base and satisfying crunch, this celeriac soup is a testament to how simple ingredients can create a truly luxurious meal. Whether as a starter or a main course, it brings a touch of European elegance to your table.
Recipe Q&A
- → Can I make this soup ahead of time?
Absolutely. The base keeps beautifully in the refrigerator for up to 3 days. Store the hazelnut crumble separately in an airtight container and add just before serving to maintain its crunch. Reheat gently over low heat, adding a splash of liquid if needed.
- → What can I substitute for celeriac?
While celeriac's unique flavor is irreplaceable, you can use equal parts celery root and rutabaga, or try parsnip for a sweeter variation. The texture will remain similarly velvety after roasting and blending.
- → Is freezing possible?
Yes, freeze the cooled soup base in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly. The hazelnut crumble is best made fresh, though toasted nuts can be frozen separately.
- → How do I achieve the smoothest texture?
Roasting the celeriac until completely tender is key. Use a high-speed blender and puree in batches if necessary, running for 1-2 minutes per batch. For extra refinement, pass through a fine-mesh sieve before adding cream.
- → Can I use other nuts for the crumble?
Certainly. Toasted walnuts, pecans, or even almonds work wonderfully. Adjust toasting times as needed since different nuts brown at different rates. Each brings its own character to the dish.
- → Is this suitable for special diets?
Naturally gluten-free and easily made vegan by using plant-based cream and olive oil instead of butter. The dish is already vegetarian and fits perfectly into dairy-free and nut-conscious eating with simple substitutions.