Save to Pinterest The first time I made celeriac soup was on a brisk autumn evening when I wanted something warm but different from my usual repertoire. I'd walked past celeriac in the market for years, intimidated by its gnarly appearance, until a local farmer convinced me of its subtle, celery-like flavor with nutty undertones. That conversation changed my cooking forever, leading to this velvety soup that now appears on our table as soon as the leaves start falling.
I remember serving this at a small dinner party during a snowstorm when we lost power halfway through cooking. We finished it by candlelight, huddled around my gas stove, taking turns stirring while sharing stories. The soup became even more velvety as we stirred it longer than usual, and the hazelnut aroma filled the dark kitchen, creating this magical moment where something ordinary became extraordinary.
Ingredients
- Celeriac: Look for firm bulbs without soft spots, and dont worry about the rootlets or rough exterior since youll be peeling it away.
- Potato: This secret ingredient adds body and silkiness to the soup without needing tons of cream.
- Hazelnuts: Toasting them fresh rather than buying pre-toasted makes a world of difference in bringing out their natural oils and fragrance.
- Heavy cream: Just a touch transforms the texture from good to luxurious, but Ive made it without when serving dairy-free friends and its still delicious.
- Nutmeg: Freshly grated if possible, it adds a subtle warmth that complements celeriac perfectly.
Instructions
- Roast the celeriac:
- Spread your diced celeriac on a baking sheet, drizzle with olive oil until the pieces glisten, and roast at 200°C until the edges caramelize to a golden brown. The roasting concentrates the flavors in a way that boiling just cant match.
- Build your flavor base:
- Sauté the onion and garlic until they become translucent and your kitchen fills with that sweet, aromatic scent. This foundation will support all the other flavors in the soup.
- Simmer gently:
- Add your roasted celeriac, potato, and broth, then let everything bubble away until the vegetables yield easily when pressed with a spoon. Patience here rewards you with deeper flavor.
- Create the crumble:
- While the soup simmers, transform hazelnuts into golden nuggets by toasting them in butter until they smell like dessert. The parsley adds a fresh contrast that brightens each spoonful.
- Blend until silky:
- Use your immersion blender to transform the chunky vegetables into a cloud-like puree, making sure to get every last bit smooth. Watch as the texture changes from rough to velvety before your eyes.
- Finish with richness:
- Stir in the cream, nutmeg, salt and pepper, letting each ingredient melt into the soup. Taste and adjust seasonings until it makes you smile.
- Serve with ceremony:
- Ladle the steaming soup into bowls and crown each portion with the hazelnut crumble just before serving. The contrast between the smooth soup and crunchy topping makes each bite an adventure.
Save to Pinterest Last winter, my neighbor was recovering from surgery, so I brought over a batch of this soup with some crusty bread. She called me the next day, saying the soup had been the first thing to really awaken her appetite in weeks. We now joke that celeriac soup has healing properties, but I do believe there's something about its earthy comfort that nourishes more than just the body.
Making It Your Own
Sometimes I add a Granny Smith apple to the roasting pan with the celeriac, which introduces a subtle sweetness and slight tartness that plays beautifully with the nutty elements. Other times, especially when fresh herbs are abundant, I'll stir in a handful of chopped tarragon just before serving, its anise notes somehow amplifying the natural sweetness of the celeriac.
Seasonal Adaptations
In spring, I often lighten this soup by using half celeriac and half cauliflower, which creates a brighter version perfect for the changing season. During summer, I've been known to chill it and serve it cold with a swirl of herb oil on top, transforming it into a refreshing starter for outdoor dinners. In deepest winter, adding a parmesan rind to simmer with the broth introduces a salty depth that's particularly comforting on snow days.
Pairing Suggestions
While this soup is substantial enough to be a light meal on its own, it truly shines as the opening act to a larger dinner. My guests always fall silent during the first few spoonfuls, which I take as the highest compliment a cook can receive.
- For wine, reach for something with good acidity like a Sauvignon Blanc or unoaked Chardonnay to cut through the creaminess.
- A simple side salad of bitter greens dressed with lemon and olive oil provides the perfect counterpoint to the soup's richness.
- If serving as a starter, follow with something with contrasting textures like a crisp-skinned roast chicken or pan-seared fish.
Save to Pinterest There's something deeply satisfying about transforming humble ingredients into something that brings so much pleasure to those around your table. This celeriac soup has taught me that sometimes the most unassuming foods can create the most memorable meals.
Recipe FAQs
- → Can I make this soup vegan?
Yes, simply replace the heavy cream with plant-based cream and use olive oil instead of butter for the hazelnut crumble. The soup remains just as creamy and delicious.
- → Can I freeze the soup?
The soup base freezes well for up to 3 months. However, prepare fresh hazelnut crumble when serving, as the texture doesn't hold up after freezing and thawing.
- → Why roast the celeriac first?
Roasting caramelizes the natural sugars in celeriac, creating deeper flavor and a slightly sweet, nutty taste that you wouldn't achieve by boiling alone.
- → What can I substitute for hazelnuts?
Walnuts, pecans, or toasted pumpkin seeds work well as alternatives. Each brings a different flavor profile while maintaining the essential crunch.
- → Is the potato necessary?
The potato helps thicken and add creaminess without using excessive cream. You can omit it, but the soup will be slightly thinner and less velvety.
- → How do I know when celeriac is fully cooked?
The celeriac is done when a knife slides through easily with no resistance, similar to testing a boiled potato. This typically takes 15-20 minutes of simmering.