Chestnut and Celery Root Soup

Photo: Thayer Allyson Gowdy; Styling: Robyn Valarik
This soup has a hint of earthiness from the celery root.

Yield:

Makes 16 (1/4-cup) servings (serving size: 1/4 cup)

Recipe from

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 69
Caloriesfromfat 84 %
Protein 1.8 g
Fat 6.5 g
Satfat 1.9 g
Carbohydrate 6.9 g
Fiber 1.3 g
Sodium 152 mg
Cholesterol 14 mg

Ingredients

1 tablespoon unsalted butter
1 1/2 teaspoons extra-virgin olive oil
1/2 medium yellow onion, chopped
1/2 cup peeled and coarsely chopped celery root
1 1/2 cups bottled or vacuum-packed steamed chestnuts (about 10 oz.)
1/2 teaspoon minced fresh thyme
3 cups chicken or vegetable stock, homemade or canned reduced-sodium
About 1 tsp. kosher or sea salt
About 1/4 tsp. pepper
6 tablespoons heavy cream, divided
Thinly sliced chives, plus chive-blossom petals if you have them, for garnish

Preparation

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.

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

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.

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

Note: Nutritional analysis is per serving.

Note:

December 2010