Celery Root and Chestnut Soup With Brussels Sprouts Recipe

Name: Celery Root and Chestnut Soup With Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, diced small; 1 stalk celery, diced small; 1 medium leek, white and light green parts only, diced small; 2 cloves garlic, minced; 1 teaspoon olive oil, plus more for sweating the vegetables; 1 large bulb celery root, peeled and diced (about 2 1/2 cups); 4 cups milk; Salt; Pepper; Juice from 1 lemon (about 2 tablespoons, or to taste); 5 shallots, sliced thin; 2 cloves garlic, smashed; 1 sprig thyme; 12 chestnuts, peeled and roughly chopped; 1/2 ounce Calvados; Salt; Pepper; 2 cups water; 1 tablespoon celery root, diced and blanched; 1 teaspoon carrots, diced and blanched; 3 turnip pieces, quartered and blanched (about three tablespoons); 2 chestnuts, roasted; 2 brussels sprouts, diced or leaves, blanched

Servings: persons

1 medium onion, diced small
1 stalk celery, diced small
1 medium leek, white and light green parts only, diced small
2 cloves garlic, minced
1 teaspoon olive oil, plus more for sweating the vegetables
1 large bulb celery root, peeled and diced (about 2 1/2 cups)
4 cups milk
Salt
Pepper
Juice from 1 lemon (about 2 tablespoons, or to taste)
5 shallots, sliced thin
2 cloves garlic, smashed
1 sprig thyme
12 chestnuts, peeled and roughly chopped
1/2 ounce Calvados
Salt
Pepper
2 cups water
1 tablespoon celery root, diced and blanched
1 teaspoon carrots, diced and blanched
3 turnip pieces, quartered and blanched (about three tablespoons)
2 chestnuts, roasted
2 brussels sprouts, diced or leaves, blanched

1
Prepare the soup.
2
Sweat the onions, celery, leeks and garlic in a small amount of olive oil until soft without browning, for about 5 minutes.
3
Add celery root and sweat for 4 minutes.
4
Season with salt and pepper.
5
Add milk and then add water to cover, and simmer for 45 to 50 minutes.
6
Puree the milk mixture in a blender with 1 teaspoon olive oil and lemon juice.
7
Strain through a fine mesh strainer.
8
Prepare the chestnut puree.
9
Saute shallots, garlic, thyme and chestnuts over medium heat for 1 minute.
10
Deglaze the pan by adding the Calvados.
11
Season with salt and pepper to taste.
12
Add water and simmer until tender.
13
Puree the mixture in a blender, adding water to adjust consistency.
14
To plate (per serving): Pour 5 ounces (5/8 cup) of celery root soup and 1/4 cup of chestnut puree into each bowl.
15
Garnish each bowl with diced celery root, carrots, turnips and roasted chestnuts.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 medium onion, diced small, 1 stalk celery, diced small, 1 medium leek, white and light green parts only, diced small, 2 cloves garlic, minced, and more.

Yes, Celery Root and Chestnut Soup With Brussels Sprouts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Celery Root and Chestnut Soup With Brussels Sprouts

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