Photo: Thayer Allyson Gowdy; Styling: Robyn Valarik
Total Time
45 Mins
Makes 16 (1/4-cup) servings (serving size: 1/4 cup)

This soup has a hint of earthiness from the celery root.

How to Make It

Step 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.

Step 2

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

Step 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.

Step 4

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

Step 5

Note: Nutritional analysis is per serving.

Ratings & Reviews

sonora's Review

January 16, 2012
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.