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Photo/Styling: Aran Goyoaga

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.