This soup is the essence of elegance and festive warmth, perfect for the Christmas Eve table. It is a modern interpretation of traditional winter flavors. The base is celery, a vegetable with a deep, earthy aroma that becomes incredibly sweet and nutty when roasted. The addition of roasted pear introduces a subtle, fruity sweetness that perfectly balances the flavor of the celery. The result is velvety, smooth, and warming, with a secret ingredient being a vanilla pod that adds an unexpected, sophisticated depth. The soup has a beautiful, creamy ivory color. It is served with crunchy, toasted hazelnuts that add texture, and a drizzle of nut oil to enhance the flavor. This dish will delight guests with both its taste and appearance, making it an unforgettable start to the festive dinner.
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Preheat the oven to 200°C with the convection function (or 220°C top-bottom). Prepare a large baking tray and line it with parchment paper, which will prevent the vegetables from sticking and make cleanup easier.
Prepare the vegetables: peel the celery and potatoes using a peeler or a small knife, then cut them into cubes about 2-3 cm on each side. Peel the onion and cut it into thick wedges. Wash the pears, cut them into quarters, remove the seeds, and also cut them into thick cubes. Peel the garlic cloves and leave them whole.
Place all the chopped vegetables and fruits in a large bowl. Add olive oil, salt, freshly ground pepper, and a few sprigs of fresh thyme. Mix everything thoroughly with your hands, ensuring that each piece is evenly coated with oil and seasonings.
Spread the seasoned vegetables evenly in a single layer on the prepared baking sheet. Place in the preheated oven and bake for about 35-40 minutes. Halfway through baking (after about 20 minutes), stir the vegetables with a spatula to ensure they brown evenly. The vegetables are ready when they are tender (check with a fork) and have golden-brown, caramelized edges.
Carefully transfer the roasted vegetables to a large pot (with a capacity of at least 4 liters). Scrape all the tasty, browned bits from the parchment paper and add them to the pot as well – that's the essence of flavor.
Pour the vegetables with hot vegetable broth. If you are using a vanilla bean, split it lengthwise with a sharp knife, then scrape the seeds from the inside with the blunt side of the knife. Add both the seeds and the bean to the pot. Bring everything to a boil.
When the soup starts to boil, reduce the heat to the minimum, cover the pot, and cook for about 15 minutes. This time will allow the flavors to meld and further soften the vegetables.
Remove the pot from the heat. Using tongs or a fork, take out the woody thyme sprigs and the empty vanilla pod from the soup. Using an immersion blender, blend the soup directly in the pot for 2-3 minutes until you achieve a perfectly smooth, velvety consistency. Remember to move the blender up and down to aerate the soup and avoid lumps.
Place the pot back on low heat. Pour in the 30% cream and add freshly grated nutmeg. Mix thoroughly and heat for 2-3 minutes, without bringing it to a boil. Taste the soup and season with salt and pepper to taste if necessary.
In a small, dry skillet (without oil), toast the hazelnuts. Heat them over medium heat for 3-4 minutes, stirring or shaking the skillet frequently, until they start to smell intensely and brown spots appear on them. Transfer them to a cutting board and chop coarsely with a knife.
Pour the hot soup into deep bowls or plates. Generously sprinkle each serving with chopped, toasted hazelnuts. If using, drizzle a few drops of hazelnut oil lightly. Finally, garnish each serving with a small sprig of fresh thyme. Serve immediately.
Celeriac was cultivated in ancient Egypt, Greece, and Rome, but initially, it was valued mainly for its medicinal properties and aromatic leaves, rather than for its root. It became popular as an edible vegetable in Europe only in the 17th century.
Serve the soup very hot. In addition to hazelnuts, homemade garlic croutons, choux pastry, or kale chips pair wonderfully with it. For an extra touch of elegance, you can make a dollop of thick cream or Greek yogurt on the surface before sprinkling with nuts.
Soup can be stored in the refrigerator in a tightly sealed container for up to 3 days. Reheat it over low heat, without bringing it to a boil. The soup can also be frozen (preferably before adding the cream), and after thawing, heat it up and only then add the cream for the best consistency.
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