Chestnut Celery Root Soup
Chestnuts make this a richly flavored soup that is ideal to serve in small portions as an appetizer for a holiday meal. A great starter to your Thanksgiving or Christmas meal!
Makes
Serving size
Ingredients
3 tablespoons olive oil
2 cups fresh chestnuts, precooked and peeled
3⅔ cups celery root, diced
¼ cup celery, chopped
¼ cup onion, chopped
¼ teaspoon sea salt
Black pepper, freshly ground, to taste
3½ cups water
1 cup unsweetened rice milk or whole milk
Chives, chopped, for garnish
Instructions
- Heat oil in a large stockpot over medium heat.
- Add the cooked chestnuts, celery root, celery and onion. Season with salt and pepper.
- Cook for about 10 minutes on medium heat until vegetables start to soften.
- Add water to the pot. Simmer for approximately 20-30 minutes until vegetables are completely cooked through and soft enough to puree.
- Add milk and return to a boil.
- Remove from heat. Blend into a puree using an immersion blender or in batches using a large high speed blender.
- If the texture is not smooth enough using your blender, strain through a fine mesh strainer before serving. Garnish with chopped chives and serve.
Cooking Tip
Precooked chestnuts can be expensive. You can buy raw chestnuts from an Asian grocer and cook and peel them at home. It will take about an hour, but it’s a great holiday activity to try with kids or grandkids.
To make a more flavorful soup, use 2 cups of stock + 1½ cups of water instead.
Recipe contributed by FamilyCook Productions
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