Save The first time I encountered celeriac, I almost walked right past it in the grocery store. This ugly, knobby root sat nestled between the carrots and parsnips, looking more like something you'd pull from a garden than actually eat. But a friend had raved about it, so I brought one home and roasted it with nothing but salt and olive oil. That first bite revealed something magical — an earthy, subtle sweetness that reminded me of celery and parsley but with this incredibly creamy texture I didn't expect from a vegetable.
Last winter, when my sister came over for lunch, she watched me make this soup with genuine skepticism. She's not usually one for vegetable forward dishes, especially anything involving mysterious root vegetables. But when I served those steaming bowls, crowned with that golden hazelnut topping, she took one hesitant bite and went completely silent. After a moment she looked up and asked if I could teach her how to make it for her dinner club the following weekend. Now it's become her go to whenever she wants to impress someone without spending all day in the kitchen.
Ingredients
- Large celeriac: This humble root is the star of the show, delivering incredible depth when roasted and bringing that velvety texture that makes the soup feel indulgent.
- Medium potato: Just one small potato makes all the difference in creating that silky, luxurious body without needing heavy cream or flour.
- Whole hazelnuts: Toasting these with butter and salt creates the most incredible topping — crunchy, savory, and absolutely essential for the complete experience.
- Vegetable broth: Use a good quality one here since it forms the base, and adjust the salt accordingly depending on your brand.
Instructions
- Roast the celeriac until golden:
- Toss those cubed pieces with olive oil and seasoning, then let them develop those gorgeous caramelized edges in a hot oven while you prep everything else.
- Build your flavor foundation:
- Sauté the onion until it's soft and translucent, then add the garlic and potato for just a couple minutes to wake up their aromatics without any browning.
- Simmer everything together:
- Transfer those roasted celeriac cubes into your pot, pour in the broth, and let it all bubble gently until the vegetables surrender completely and become fork tender.
- Blend into silk:
- Puree the soup until it's absolutely smooth and creamy, then stir in your cream if you're using it and adjust the seasonings to taste.
- Make the magic topping:
- Toast those hazelnuts in a dry skillet until they smell incredible, then toss with butter and salt until they're glossy and golden.
- Assemble and serve:
- Ladle the hot soup into bowls and shower each one generously with that hazelnut crumble, adding some fresh parsley if you want a pop of green.
Save There's something about serving this soup that feels like giving someone a warm hug. Last month, when my neighbor was recovering from surgery, I brought over a container with the hazelnut crumble packed separately. She texted me hours later saying it was the first thing she'd actually wanted to eat in days, and how the contrast between that velvety soup and the crunch on top made everything feel a little more normal.
Making It Ahead
This soup actually tastes better the next day, which is a gift for busy weeknights. Make it completely up to the point of adding the cream, then cool and refrigerate for up to three days. Reheat gently, stir in the cream, and top with freshly made hazelnut crumble — because the topping loses its magic if it sits around too long and gets soggy.
Perfecting the Texture
I learned the hard way that rushing the blending process leaves you with gritty, disappointing soup. Take your time, whether you're using an immersion blender or working in batches with a regular blender. You want it completely smooth, with no bits of vegetable remaining. If you're particular about texture, pass it through a fine mesh sieve for that absolutely professional finish.
Wine Pairing Wisdom
The earthy notes in this soup call for something crisp and acidic to cut through all that richness. A dry Pinot Gris or a Sauvignon Blanc works beautifully, but if you prefer red, go for something light like a Pinot Noir that won't overpower the subtle celeriac flavor.
- A glass of crisp white wine alongside each bowl transforms this from simple supper into something that feels like a proper dinner party.
- Crusty bread is essential for swiping up every last drop of soup and catching those stray hazelnut pieces.
- A simple green salad with sharp vinaigrette balances the richness perfectly if you want something fresh on the side.
Save There's something deeply comforting about a bowl of soup that feels substantial without being heavy, and this one hits that sweet spot every single time.
Recipe Guide
- → What does celeriac taste like?
Celeriac offers a subtle, earthy flavor with gentle celery notes and a pleasant sweetness when roasted. The texture becomes exceptionally creamy when blended.
- → Can I make this ahead?
Absolutely. The soup base keeps refrigerated for up to 4 days and freezes beautifully. Prepare the hazelnut crumble fresh before serving for optimal crunch.
- → How do I achieve the smoothest texture?
Roasting the celeriac first enhances natural sweetness and softens the fibers. Blend thoroughly with an immersion blender, adding cream if desired for extra silkiness.
- → What can I substitute for hazelnuts?
Toasted walnuts, pecans, or even pumpkin seeds work wonderfully. Each brings its own character while maintaining that essential crispy contrast.
- → Is this suitable for special diets?
Yes—the base is naturally gluten-free and vegetarian. Simply use plant-based cream and margarine to make it entirely vegan and dairy-free.
- → What wine pairs well?
A dry Pinot Gris or crisp Chardonnay complements the earthy notes beautifully. The wine's acidity balances the richness while harmonizing with the nutty topping.