Chestnut and Celery Root Soup

Chestnut and Celery Root Soup
Caitlin Bensel
Total Time 45 mins

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

Ingredients

 1 tablespoon unsalted butter
 1 1/2 teaspoons extra-virgin olive oil
 1/2 medium yellow onion, chopped
 1/2 cup peeled and coarsely chopped celery root
 1 1/2 cups bottled or vacuum-packed steamed chestnuts (about 10 oz.)
 1/2 teaspoon minced fresh thyme
 3 cups chicken or vegetable stock, homemade or canned reduced-sodium
  About 1 tsp. kosher or sea salt
  About 1/4 tsp. pepper
 6 tablespoons heavy cream, divided
  Thinly sliced chives, plus chive-blossom petals if you have them, for garnish
Nutrition Facts
Amount Per Serving
Calories 69Calories from Fat 84
% Daily Value *
Total Fat 6.5g10%
Saturated Fat 1.9g10%
Cholesterol 14mg5%
Sodium 152mg7%
Total Carbohydrate 6.9g3%
Dietary Fiber 1.3g6%
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

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.

Step 2
2

Purée soup in a blender in batches. Stir in 1 tsp. salt, 1/4 tsp. pepper, and 2 tbsp. cream.

Step 3
3

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.

Step 4
4

Make ahead: Through step 2, up to 1 day, covered and chilled. Reheat over medium heat.

Step 5
5

Note: Nutritional analysis is per serving.

Ingredients

 1 tablespoon unsalted butter
 1 1/2 teaspoons extra-virgin olive oil
 1/2 medium yellow onion, chopped
 1/2 cup peeled and coarsely chopped celery root
 1 1/2 cups bottled or vacuum-packed steamed chestnuts (about 10 oz.)
 1/2 teaspoon minced fresh thyme
 3 cups chicken or vegetable stock, homemade or canned reduced-sodium
  About 1 tsp. kosher or sea salt
  About 1/4 tsp. pepper
 6 tablespoons heavy cream, divided
  Thinly sliced chives, plus chive-blossom petals if you have them, for garnish

Directions

Step 1
1

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.

Step 2
2

Purée soup in a blender in batches. Stir in 1 tsp. salt, 1/4 tsp. pepper, and 2 tbsp. cream.

Step 3
3

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.

Step 4
4

Make ahead: Through step 2, up to 1 day, covered and chilled. Reheat over medium heat.

Step 5
5

Note: Nutritional analysis is per serving.

Chestnut and Celery Root Soup
IngredientsDirections

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