Celery soup with caramelized chestnuts

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
5 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 450 g Celeriac
  • 300 g Celery
  • 1 Onion
  • 300 g Potatoes
  • 2 TABLESPOONS + 1 tsp butter
  • 800 ml Vegetable broth
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper from the mill
  • 7-10 Tbsp grated nutmeg
  • 200 g pre-cooked vacuum-packed chestnuts
  • 1 TEASPOON Sugar
  • 100 g Whipped cream
  • 1/2 bunch Chives

Directions

  1. 1

    Clean, peel, wash and cut the celeriac into pieces. Clean and wash the celery. About 3/4 in pieces, cut the rest into thin slices. Put celery slices and celery leaves aside for garnishing.

  2. 2

    Peel and chop the onion. Peel, wash and chop the potatoes.

  3. 3

    Heat 2 tablespoons of butter in a wide saucepan. Add onion, celery pieces and potatoes and stir-fry for about 4 minutes at low heat until colourless. Pour in broth. Season with salt, pepper and nutmeg.

  4. 4

    Simmer at medium heat for about 20 minutes.

  5. 5

    Meanwhile chestnuts roughly chop. Melt 1 tsp. butter with sugar in a pan. Caramelise the chestnuts for about 2 minutes while turning. Pour onto a flat plate. Pour the cream into the soup, puree the soup finely.

  6. 6

    Add the celery slices and leave to stand for about 5 minutes. Season to taste with salt, pepper and nutmeg.

  7. 7

    Wash the chives, shake dry and cut into fine rolls, except for a few stalks for garnishing. Serve the soup with chestnuts. Sprinkle with chive rolls and garnish with chive stalks and celery leaves.

Nutrition Facts

KCAL
280 kcal
CARBS
30 g
FATS
14 g
PROTEINS
5 g