Celeriac and Chestnut Soup
Serves: 4
A simple and delicious Celeriac and Chestnut Soup.
Ingredients
For the Soup
- 2 tablespoons unsalted butter
- 1 small brown onion, roughly chopped
- 500 g (1 lb) celeriac, peeled and roughly chopped
- 500 g (1 lb) parsnips, (about 2-3 parsnips), peeled and roughly chopped
- 1 litre (4 cups) chicken stock, or vegetable stock
- 250 g (9 oz) cooked chestnuts, see Kitchen Notes
- sea salt
- white pepper, freshly cracked
To Serve
- double cream, or crème frâiche
- chives, finely chopped
Instructions
- Place the butter in a large saucepan over medium heat.
- Sauté the onions until they have softened.
- Add the celeriac and parsnips and give everything a good stir.
- Add the stock.
- Simmer over low-medium heat for about 30 minutes, or until the vegetables have softened.
- Add the chestnuts and cook for a further 10 minutes.
- Purée the soup, either in a blender or using a hand-help soup blender.
- 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.
- Serve with a dollop of crème frâiche and garnish with chives.
Kitchen Notes
- BUYING CHESTNUTS
I like 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. - OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.