Pin it The first time I made celeriac soup was during a particularly dreary November afternoon when the rain wouldn't stop and the sky seemed permanently gray. I'd picked up a gnarly, root-like celeriac at the farmers' market on a whim, having no real plan for it. As it roasted, the most incredible aroma filled my kitchen – nutty, earthy, and somehow both familiar and exotic. The transformation of that humble, knobbly root into something so silky and sophisticated was nothing short of magical.
Last winter, I served this soup at an impromptu dinner party when two friends showed up unexpectedly after getting caught in a snowstorm. We huddled around the kitchen island, steam rising from our bowls, the conversation flowing easily as we dunked crusty bread into the velvety soup. One friend, who swore she hated all root vegetables, asked for the recipe before she left that night.
Ingredients
- Celeriac: Look for firm, heavy roots without soft spots, and dont worry about the gnarly exterior, its whats inside that counts.
- Potato: Just one medium potato adds remarkable creaminess without overwhelming the delicate celeriac flavor.
- Hazelnuts: Toast them until you can smell their perfume filling your kitchen, it makes all the difference to the finished soup.
- Heavy cream: This is optional but adds a luxurious silkiness that transforms this from a weeknight soup to something special.
- Nutmeg: Just a quarter teaspoon creates magic with celeriac, bringing out its natural sweetness in an unexpected way.
Instructions
- Roast the celeriac:
- Spread those diced chunks on a baking sheet, giving them plenty of space to breathe, and drizzle with olive oil until they glisten. Youll know theyre ready when the edges turn golden brown and they yield easily when poked with a fork.
- Build the flavor base:
- Sautéing the onion and garlic slowly coaxes out their sweetness before the star ingredients join the pot. Watch for that moment when the onions turn translucent but dont let them brown.
- Craft the crumble:
- The hazelnuts need your full attention here as they can go from perfectly toasted to burnt in seconds. Youll know theyre ready when your kitchen fills with their intoxicating aroma and they turn a shade darker.
- Blend to perfection:
- Take your time blending, letting the machine run until every last bit of texture has disappeared into silky smoothness. If using a standard blender, never fill it more than halfway with hot liquid.
- Season and finish:
- Add the cream and seasonings gradually, tasting as you go. The soup should taste robust enough to stand up to the crunchy topping that will adorn it.
Pin it My daughter, who at twelve was going through a phase of culinary skepticism, surprised me by requesting this soup for her birthday dinner last year. She said it reminded her of our trip to Paris, where wed sheltered from a sudden downpour in a tiny bistro and been served the most wonderful celeriac velouté. Now whenever I make it, were transported back to that cozy corner table, raindrops streaming down the windows as we spooned up comfort from our bowls.
Make-Ahead Options
The soup base itself keeps beautifully in the refrigerator for up to four days, developing even deeper flavors as it sits. Ive learned to make a double batch and freeze half in individual portions for those evenings when cooking from scratch feels impossible. Just keep the hazelnut crumble separate and make it fresh when youre ready to serve, as it loses its wonderful crunch when stored with the soup.
Serving Suggestions
Theres something about this soup that calls for simple accompaniments that dont compete with its delicate flavor. A slice of sourdough bread, lightly toasted and rubbed with garlic, provides the perfect vehicle for scooping up every last drop. On evenings when Im feeling particularly indulgent, I like to start with this soup and follow with a simple green salad dressed with a sharp vinaigrette to cut through the creamy richness.
Variations to Try
The basic template of this soup invites endless personalization based on what you have on hand or your mood that day. Some nights I add a handful of wild mushrooms to the onions as they sauté, lending an even deeper earthiness to the final soup. Other times, especially in late summer when fresh herbs are abundant, Ill blend in a handful of tarragon or dill right at the end.
- Substitute a tablespoon of white miso paste for an umami boost that complements the nutty flavors beautifully.
- For special occasions, top with a few seared scallops or crispy bacon bits alongside the hazelnut crumble.
- Add a small apple, diced and roasted alongside the celeriac, for a subtle sweetness that children particularly enjoy.
Pin it This soup has become more than just a meal in my home, its a ritual that signals the true arrival of autumn. When the first batch simmers on the stove, we know that cozy season has officially begun.
Recipe FAQs
- → What does celeriac taste like?
Celeriac offers a mild, earthy flavor reminiscent of celery and parsley with subtle sweet undertones. When roasted, its natural sugars caramelize beautifully, creating depth that becomes wonderfully mellow and creamy once blended.
- → Can I make this soup ahead of time?
Absolutely. Prepare the soup up to 2 days in advance and refrigerate. The flavors actually deepen and improve overnight. Store the hazelnut crumble separately in an airtight container and sprinkle freshly over reheated portions.
- → What can I substitute for hazelnuts?
Toast pecans, walnuts, or even almonds work beautifully as alternatives. For nut-free versions, try toasted pumpkin seeds or crusty herb croutons. Each brings its own texture and flavor profile to the final dish.
- → Is roasting the celeriac necessary?
While boiling works, roasting concentrates celeriac's natural sugars and adds caramelized notes that elevate the final flavor. The extra step creates a more complex, deeply satisfying bowl that's worth the minimal additional effort.
- → How do I achieve the silkiest texture?
Blend thoroughly with an immersion blender until completely smooth. For ultra-refined results, pass through a fine-mesh sieve. Adding potato contributes natural creaminess, while the optional heavy cream creates luxurious body.
- → What wines pair well with this soup?
Crisp white wines like Sauvignon Blanc, Chablis, or Pinot Grigio complement the earthy, nutty notes beautifully. Their bright acidity cuts through the creaminess while enhancing the roasted flavors.