Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

This Story Originally Appeared On sunset.com


Credit: Thayer Allyson Gowdy; Styling: Robyn Valarik

Recipe Summary

45 mins
Makes 16 (1/4-cup) servings (serving size: 1/4 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

69 calories; calories from fat 84%; protein 1.8g; fat 6.5g; saturated fat 1.9g; carbohydrates 6.9g; fiber 1.3g; sodium 152mg; cholesterol 14mg.