Chestnut Celery Soup

Name: Chestnut Celery Soup
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 300 g Celeriac; 350 g Potatoes; 1 medium onion; 400–500 g Chestnuts (chestnuts; vacuum-packed or in jars); 4 TABLESPOONS Oil (e.g. olive oil); 1⁄4 l dry white wine; 3-4 Tsp Broth; 2-3 stem(s) Parsley; 150 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

300 g Celeriac
350 g Potatoes
1 medium onion
400–500 g Chestnuts (chestnuts; vacuum-packed or in jars)
4 TABLESPOONS Oil (e.g. olive oil)
1⁄4 l dry white wine
3-4 Tsp Broth
2-3 stem(s) Parsley
150 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel, wash and chop the celery and potatoes. Peel and chop the onion. Drain chestnuts from the jar. Put 3 chestnuts aside.
2
Heat 2 tablespoons of oil in a saucepan. Brown onion, celery, potatoes and chestnuts in it. Stir in wine, approx. 1 1⁄2 l water and stock, bring to the boil. Cover and simmer for about 25 minutes.
3
Cut the remaining 3 chestnuts into thin slices. Fry in 2 tablespoons of hot oil for 2-3 minutes. Set aside. Wash and chop the parsley.
4
Finely puree chestnut soup and refine with cream. Season to taste with salt and pepper. Arrange the soup, garnish with parsley and chestnut slices with oil.