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!

Serving size

½ cup

Makes

12

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 grounded, to taste

3½ cups water

1 cup unsweetened rice milk or whole milk

Chives, chopped, for garnish

Nutrition Info

Makes: 12  Serving size: ½ cup

Calories

119

Fat

4 g

Saturated Fat

<1 g

Cholesterol

0 mg

Carbohydrates

19 g

Sugar

5 g

Fiber

2 g

Protein

2 g

Sodium

105 mg

Calcium

52 mg

Phosphorus

92 mg

Potassium

297 mg

Instructions

  1. Heat oil in a large stockpot over medium heat.
  2. Add the cooked chestnuts, celery root, celery and onion. Season with salt and pepper.
  3. Cook for about 10 minutes on medium heat until vegetables start to soften.
  4. Add water to the pot. Simmer for approximately 20-30 minutes until vegetables are completely cooked through and soft enough to puree.
  5. Add milk and return to a boil.
  6. Remove from heat. Blend into a puree using an immersion blender or in batches, using a large high speed blender.
  7. If the texture is not smooth enough using your blender, Strain through a fine mesh strainer before serving. Garnish with chopped chives and serve.

 

Recipe contributed by FamilyCook Productions

Pre-cooked chestnuts can be expensive. You can buy raw chestnuts in a sack from an Asian grocer and cook and peel at home. It will take about an hour – but it’s a great job over the holidays to have children or grandchildren help with the peeling.
Preheat your oven to 400°F. Then slit the flat side of each chestnut with a sharp knife twice, making an ‘x’ shape. Cover chestnuts with water in a saucepan and bring to a boil. Drain and roast in for 15 minutes. Peel and use per the recipe above.

To make a more flavorful soup, use 2 cups of stock and 1½ cups of water instead.