Celery Root and Chestnut Soup

Based on Celery Root and Chestnut Soup With Brussels Sprouts but made a lot simpler. Same flavor, less pizzaz.

Ingredients

• For the base

  • 1 medium onion, diced

  • 2 stalks celery, diced

  • 1 large bulb celery root, peeled and diced (about 2½ cups)

  • 1 medium leek, diced

  • 2 cloves garlic, minced

  • 4 cups water

  • Olive oil

  • Salt

  • Pepper

• For the chestnut puree

  • 5 shallots, sliced thin

  • 2 cloves garlic, smashed

  • 4-5 sprigs thyme

  • 20 chestnuts, peeled and roughly chopped

  • Something apple flavored: ½ ounce Calvados, diced apples, apple juice

  • Some acid: juice from 1 lemon, apple cider vinegar, etc.

  • 2 cups water

  • Salt

  • Pepper

• To garnish

  • Mint and/or parsley

  • Pickles, kraut, or similar

Steps

1. Prepare the base. Sweat the onions, celery, celery root, leeks and garlic in a small amount of olive oil until soft without browning, about 5-10 minutes. Season with salt and pepper.

2. Add water, then simmer for 45 to 50 minutes.

3. Prepare the chestnut puree. Sauté shallots, garlic, thyme and chestnuts over medium heat for 1 minute (plus apple if you're using). Deglaze the pan by adding the liquids. Season with salt and pepper to taste.

4. Puree everything together in a blender with 1 Tbs olive oil.

5. Combine. Garnish with herbs, pickles, olive oil, salt, and pepper.