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
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.
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.
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