# What You'll Need:
→ Vegetables
01 - 1 large celeriac (about 1.5 lbs), peeled and cubed
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium potato (about 5.3 oz), peeled and diced
→ Liquids
05 - 3.8 cups vegetable broth
06 - 2 tablespoons olive oil
→ Dairy
07 - 3.4 fl oz heavy cream or plant-based alternative
→ Spices and Seasoning
08 - 1/2 teaspoon ground white pepper
09 - Salt to taste
→ Hazelnut Crumble
10 - 2.5 oz whole hazelnuts, roughly chopped
11 - 1 tablespoon unsalted butter or plant-based margarine
12 - 1/4 teaspoon sea salt
13 - 1 tablespoon fresh parsley, finely chopped (optional, for garnish)
# How-To Steps:
01 - Set oven to 390°F and allow to reach full temperature.
02 - Toss celeriac cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking tray and roast for 25 to 30 minutes, turning halfway through, until soft and golden brown.
03 - While celeriac roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Sauté onion for 4 minutes until translucent. Add minced garlic and diced potato, cooking for an additional 2 minutes.
04 - Transfer roasted celeriac to the pot with the aromatics. Add vegetable broth and bring to a gentle boil. Reduce heat and simmer for 15 to 20 minutes until all vegetables are very tender.
05 - Toast chopped hazelnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant. Add butter and sea salt, stirring continuously until nuts are golden and evenly coated. Remove from heat and allow to cool slightly.
06 - Use an immersion blender to purée the soup until silky smooth, or work in batches using a countertop blender. Stir in heavy cream if using. Taste and adjust seasoning with salt and white pepper as needed.
07 - Ladle soup into serving bowls. Top generously with toasted hazelnut crumble and chopped fresh parsley.
