# Components:
→ Vegetables
01 - 1 large celeriac (about 1.5 lbs), peeled and diced
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium potato (about 5.3 oz), peeled and diced
→ Liquids
05 - 3.75 cups vegetable broth
06 - 2 tablespoons olive oil
07 - 3.4 fl oz heavy cream or plant-based cream alternative
→ Seasonings
08 - 1 teaspoon sea salt, or to taste
09 - 1/2 teaspoon black pepper, freshly ground
10 - 1/4 teaspoon ground nutmeg
→ Hazelnut Crumble
11 - 2.1 oz whole hazelnuts
12 - 1 tablespoon unsalted butter or olive oil
13 - 1 tablespoon fresh parsley, finely chopped
14 - Pinch of sea salt
# Directions:
01 - Preheat oven to 400°F. Spread diced celeriac on a baking sheet, drizzle with 1 tablespoon olive oil, toss to coat evenly. Roast for 25-30 minutes, stirring once halfway through, until golden brown and tender.
02 - While celeriac roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté for 3-4 minutes until softened and fragrant.
03 - Add roasted celeriac and diced potato to the pot with sautéed aromatics. Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer for 15-20 minutes until vegetables are very tender.
04 - While soup simmers, roughly chop hazelnuts. Heat butter in a small skillet over medium heat, add hazelnuts and toast for 2-3 minutes until golden and fragrant. Stir in chopped parsley and a pinch of salt, then remove from heat.
05 - Once vegetables are completely tender, use an immersion blender to puree soup until completely smooth and silky. Alternatively, carefully transfer soup in batches to a stand blender and blend until smooth.
06 - Stir in cream, ground nutmeg, sea salt, and black pepper to taste. Gently reheat if needed, being careful not to boil.
07 - Ladle soup into serving bowls and generously top with toasted hazelnut crumble. Serve immediately while hot.
