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 Onion; 4 TABLESPOONS Olive oil; 500 g Chestnuts (chestnuts; vacuum-packed or in jars); 1,5 l clear vegetable stock; 250 ml dry white wine; 1/4 collar Parsley; 7-10 Tbsp Salt; 150 g Whipped cream

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

300 g Celeriac
350 g Potatoes
1 Onion
4 TABLESPOONS Olive oil
500 g Chestnuts (chestnuts; vacuum-packed or in jars)
1,5 l clear vegetable stock
250 ml dry white wine
1/4 collar Parsley
7-10 Tbsp Salt
150 g Whipped cream

Directions

1
Peel and wash the potatoes and celery and cut into large cubes. Peel and dice the onions
2
Heat 2 tablespoons of olive oil in a large pot. Sauté potatoes, celery and onions in it. Set aside 3 chestnuts, the remaining ones to fry. Deglaze with stock and wine and simmer for about 25 minutes
3
Cut the remaining chestnuts into thin slices. Heat 2 tablespoons of olive oil in a small pan and roast the chestnut slices in it while turning
4
Wash parsley, shake dry and chop. Remove the pot from the stove and puree the soup with the blender. Season to taste with salt. Refine with cream, heat up and season again
5
Pour soup into plates. Garnish with parsley and chestnut slices in oil