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)
Total:
Recipe from Sunset

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 84%
  • Protein: 1.8g
  • Fat: 6.5g
  • Saturated fat: 1.9g
  • Carbohydrate: 6.9g
  • Fiber: 1.3g
  • Sodium: 152mg
  • Cholesterol: 14mg

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. 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. 2. Purée soup in a blender in batches. Stir in 1 tsp. salt, 1/4 tsp. pepper, and 2 tbsp. cream.
  3. 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.
  4. Make ahead: Through step 2, up to 1 day, covered and chilled. Reheat over medium heat.
  5. Note: Nutritional analysis is per serving.
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