Go Back
–+ servings
Creamy Celeriac Soup with browned butter, hazelnuts and crispy sage on top in a black bowl.

Celeriac Soup With Brown Butter, Sage & Hazelnuts

This creamy Celeriac Soup Recipe is one of those quietly impressive dishes that feels luxurious without being complicated. Silky smooth, deeply savoury, finished with nutty brown butter and crisp sage, it’s the kind of winter soup you make once and then crave every year when the cold weather hits. If you’ve got a whole celeriac knocking about and no idea what to do with it, this is honestly the best way to start.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine Worldwide
Servings 4 servings
Calories 390 kcal

Equipment

  • Stick Blender or Liquidiser

Ingredients
 
 

For The Soup:

  • 1 celeriac peeled and diced, about 550g prepped weight
  • 1 large onion diced
  • 2 garlic cloves sliced
  • 2 tablespoon olive oil
  • 1 tablespoon butter
  • 600-700 ml vegetable stock or chicken stock
  • 50 ml double cream/ heavy cream optional but lovely

For The Brown Butter + Sage Topping:

  • 60 g butter
  • 10-12 fresh sage leaves
  • 40 g hazelnuts roughly chopped
  • a pinch of flaky salt

Instructions
 

  • Heat the olive oil and 1 tablespoon butter in a large pot over medium heat. Add the onion and cook for 6–8 minutes until soft and translucent. Add the garlic and cook for another minute.
  • Stir in the diced celeriac. Cook for 3–4 minutes to let it take on a little colour — it builds flavour.
  • Pour in the stock and bring to a boil. Reduce to a gentle simmer and cook for 20–25 minutes, or until the celeriac is completely soft.
  • Use a stick blender or stand blender to purée the soup until smooth.
  • Stir in the milk/cream (if using). Taste and season with salt and pepper.
  • In a small pan, melt the 60 g butter over medium heat.
  • Let it bubble, foam, and turn golden brown — it should smell nutty.
  • Add the sage leaves and fry until crisp (about 10–15 seconds).
  • Remove them and set aside.
  • Add the hazelnuts to the brown butter and toast for 1–2 minutes.
  • Finish with a tiny pinch of flaky salt.
  • Ladle the soup into bowls.
  • Spoon over the hazelnut brown butter.
  • Crumble the crisp sage leaves on top.
  • Serve with crusty bread or sourdough toast (obviously).

Nutrition

Calories: 390kcalCarbohydrates: 28gProtein: 6gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 44mgSodium: 1910mgPotassium: 777mgFiber: 5gSugar: 9gVitamin A: 1057IUVitamin C: 19mgCalcium: 160mgIron: 2mg
Keyword Celeriac Soup, Celeriac Soup Recipe, Creamy Celeriac Soup
Tried this recipe?Let us know how it was!