Photo/Styling: Aran Goyoaga
Prep Time:
15 Mins
Cook Time:
30 Mins
Yield:
Makes 6 to 8 servings

How to Make It

Step 1

Combine first 5 ingredients in a large soup pot. Stir in broth. Bring to a boil; reduce heat, partially cover, and simmer 30 minutes or until potato and celery root are very tender.

Step 2

Add butter, stirring until melted and blended into soup. Puree soup using an immersion blender (or a standard blender, working in batches). Stir in nutmeg. Top each serving with smoked trout and toasted hazelnuts. Garnish, if desired.

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