At a glance
You're about to discover a surprisingly elegant pairing—celeriac and pears come together to create a silky, fragrant soup that's easier to make than you'd think. The main steps involve prepping your vegetables, roasting them until tender (about 40 minutes), then blending everything into creamy perfection and finishing with toasted hazelnuts for a delightful crunch.
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Prep the ingredients
Peel the celeriac and cut it into chunks. Peel the onion and halve it. Cut the pears lengthwise and remove the skin and core.
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Roast
Place all the ingredients in a roasting pan or a Remoska. Season with salt and pepper, drizzle with olive oil, and roast until soft. Bake in an oven preheated to about 160°C.
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Blend
Put the softened vegetables and fruit into a blender, add about 200 ml of water or vegetable stock and the cream. Blend until smooth. If the soup still seems too thick, add a little more water or stock.
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