Chestnut and Celery Root Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
2. Purée soup in a blender in batches. Stir in 1 tsp. salt, 1/4 tsp. pepper, and 2 tbsp. cream.
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.
4. Make ahead: Through step 2, up to 1 day, covered and chilled. Reheat over medium heat.
5. Note: Nutritional analysis is per serving.
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