- 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
- 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
How to Make It
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.
Purée soup in a blender in batches. Stir in 1 tsp. salt, 1/4 tsp. pepper, and 2 tbsp. cream.
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.