Celery Root and Chestnut Soup With Brussels Sprouts
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium onion, diced small
- 1stalk celery, diced small
- 1medium leek, white and light green parts only, diced small
- 2cloves garlic, minced
- 1teaspoon olive oil, plus more for sweating the vegetables
- 1large bulb celery root, peeled and diced (about 2½ cups)
- 4cups milk
- Salt
- Pepper
- Juice from 1 lemon (about 2 tablespoons, or to taste)
- 5shallots, sliced thin
- 2cloves garlic, smashed
- 1sprig thyme
- 12chestnuts, peeled and roughly chopped
- ½ounce Calvados
- Salt
- Pepper
- 2cups water
- 1tablespoon celery root, diced and blanched
- 1teaspoon carrots, diced and blanched
- 3turnip pieces, quartered and blanched (about three tablespoons)
- 2chestnuts, roasted
- 2brussels sprouts, diced or leaves, blanched
For the Soup
For the Chestnut Puree
To Garnish the Soup (per Serving)
Nutritional analysis per serving (8 servings)
189 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 6 grams protein; 757 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the soup. Sweat the onions, celery, leeks and garlic in a small amount of olive oil until soft without browning, for about 5 minutes. Add celery root and sweat for 4 minutes. Season with salt and pepper.
- Step 2
Add milk and then add water to cover, and simmer for 45 to 50 minutes.
- Step 3
Puree the milk mixture in a blender with 1 teaspoon olive oil and lemon juice. Strain through a fine mesh strainer.
- Step 4
Prepare the chestnut puree. Saute shallots, garlic, thyme and chestnuts over medium heat for 1 minute. Deglaze the pan by adding the Calvados. Season with salt and pepper to taste. Add water and simmer until tender. Puree the mixture in a blender, adding water to adjust consistency.
- Step 5
To plate (per serving): Pour 5 ounces (⅝ cup) of celery root soup and ¼ cup of chestnut puree into each bowl. Garnish each bowl with diced celery root, carrots, turnips and roasted chestnuts.
Private Notes
Comments
Makes an impressive, really delicious first course that's even prettier than the photo. Tossed the prepped garnishes together for quicker plating.
I swapped milk for veggie stock to make it vegan. I also added two turnips chopped up in small cubes (added at the same time as celery root) to give the soup a bit more body, and extra lemon juice at the end to make it super bright. Fabulous recipe and easy to tweak. So delicious!
Unique & delicious dish! I used the not vegetarian option of homemade poultry stock instead of milk, and the celery root made it quite lush & lovely. My chestnut puree was not as dark as in the photo, and after the first servings, we married it into the remaining soup for easy leftovers. Elegant use of root veggies left after the holidays :)
This is really delicious! My chestnuts were partly dried and both they and the celeriac soup took a lot longer to get done than the recipe suggests. But on a winter afternoon, it didn’t matter. Measurements for shallots and chestnuts might be helpful. I used 2 cups of chestnuts, one giant shallot. Simmered the soup with 2 cups of stock and added 2 cups of milk about 45 minutes in — because I didn’t want any sticking to the bottom of the pot. I used the stick blender for the soup and potato masher for the chestnuts. Topped with minced baby spinach.
This was delicious ! I subbed chicken stock for some of the milk: perhaps 50:50?
Would a plant based milk work? If so, which one?