Easy to make and interesting flavors. The combination of the celery root and chestnut flavors was outstanding. Used veg broth and did not add the cream in step 3-didn't need the extra richness. I did serve the soup in tiny little cups and it was a delightful start to the meal. Highly recommend.
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)
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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
- 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
- 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.
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