Photo: Thayer Allyson Gowdy; Styling: Robyn Valarik
Total Time
45 Mins
Yield
Makes 16 (1/4-cup) servings (serving size: 1/4 cup)

This soup has a hint of earthiness from the celery root.

How to Make It

Step 1

Warm butter and oil in a medium saucepan over medium heat. Add onion and cook until soft, 10 minutes. Add celery root, chestnuts, thyme, and stock. Bring to a simmer, then cover partially and simmer gently until celery root is tender, 20 to 25 minutes.

Step 2

Purée soup in a blender in batches. Stir in 1 tsp. salt, 1/4 tsp. pepper, and 2 tbsp. cream.

Step 3

Whisk remaining cream into soft peaks. Season soup with salt and pepper. Serve 1/4-cup portions in espresso cups or teacups, topped with cream and chives.

Step 4

Make ahead: Through step 2, up to 1 day, covered and chilled. Reheat over medium heat.

Step 5

Note: Nutritional analysis is per serving.

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