Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
Gluten FreeSugar FreeVegetarian
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Celeriac and Chestnut Soup

celeriac chestnut soup

5 from 2 reviews

Gluten FreeSugar FreeVegetarian

A simple and delicious Celeriac and Chestnut Soup.

Ingredients

Instructions

  1. Place the butter in a large saucepan and sauté the onions until they have softened.
  2. Add the celeriac and parsnips and give everything a good stir.
  3. Add the stock and simmer over low-medium heat for about 30 minutes, or until the vegetables have softened.
  4. Add the chestnuts and cook for a further 10 minutes.
  5. Purée the soup, either in a blender or using a hand-help soup blender.
  6. Return the soup to the saucepan and taste for seasoning. Add some sea salt and freshly ground pepper to taste. If the soup is too thick, add some more stock or boiling water.
  7. Serve with a dollop of crème frâiche and garnish with chives.

Kitchen Notes

I tend to use chestnuts which have been pre-cooked and vacuum-sealed as they are readily available at my nearest supermarket. However, pre-cooked chestnuts which have been frozen or are sold in jars also work well in this recipe.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition