Celeriac And Chestnut Soup Recipe 15

CELERIAC AND CHESTNUT SOUP WITH CELERIAC CRISPS

Steps:

• Peel the celeriac and trim off any dirty bits near the root. Then begin by making the celeriac crisps. With a vegetable peeler (the type with a horizontal blade is best for this), cut large shavings, as thinly as possible, from the top to the bottom of one of the celeriac - you will need about 5 oz (150 g). Chop the remaining celeriac into approximately 11/4 inch (3 cm) chunks and set these aside for the soup. Heat the oil in the deep-fat fryer, wok or saucepan to 310F, 160C or until a small cube of bread turns golden in 45 seconds. This is the ideal temperature: any lower and the crisps will absorb the oil; any higher and they'll brown too much before they crisp. Fry the celeriac shavings in two batches, making sure the oil comes back up to temperature before you cook the second batch. Each batch will take around 6-8 minutes, turn the shavings halfway through the cooking time so they brown evenly. When the celeriac crisps are ready, they'll be golden brown and the oil will have stopped bubbling almost completely. Transfer the crisps to a plate lined with absorbent kitchen paper as they are done, season lightly with salt and set aside in a dry place. For the soup, sweat the onion in a large saucepan with the butter for 5 minutes until soft but not coloured. Then, add the chopped celeriac and the chestnuts, pour over 2 pints (1.2 litres) of water and bring to the boil. Simmer, uncovered, for 25-30 minutes or until the celeriac is soft to the point of breaking up, topping up the water if it evaporates to below the level of the celeriac. Then, add the cream and bring back to the boil. Remove from the heat and liquidise the soup, in batches, until totally smooth. If it is too thick, just add a little hot water. As there is no stock you need to be pretty generous with the seasoning, so season really well with salt, black pepper and freshly grated nutmeg. Set aside until needed. To serve, heat the soup and milk separately. Then froth the milk with a whisk or hand blender. Ladle the soup into warm bowls and spoon a little of the frothed milk over the top of each bowl, like a cappuccino. Sprinkle with chives (or celery leaves) and a little freshly grated nutmeg and serve with the celeriac crisps.

CELERIAC AND CHESTNUT SOUP RECIPE - (1/5)

Steps:

• Heat olive oil in a large pot on medium heat. When warm, add onion and cook until softened. Add garlic, sage, salt, thyme, chili and pepper, and stir until fragrant, about one minute. Add celery root, chestnuts, beans and water. Bring soup to a boil. When boiling, lower the heat, cover and simmer for 25 minutes or until celery root is soft. Transfer the soup to a blender in batches. Puree each batch until very smooth. Return soup to a clean pot before ladling into soup bowls and topping with nuts/chestnuts, fried sage and oil.

CELERIAC, HAZELNUT & TRUFFLE SOUP

Steps:

• In a large saucepan, heat the oil over a low heat. Tie the thyme sprigs and bay leaves together with a piece of string and add them to the pan with the onion and a pinch of salt. Cook for about 10 mins until softened but not coloured.
• Stir in the garlic and cook for 1 min more, then tip in the celeriac and potato. Give everything a good stir and season with a big pinch of salt and white pepper. Pour in the stock, bring to the boil, then simmer for around 30 mins until the vegetables are completely soft.
• Discard the herbs, then stir through the cream, remove from the heat and blitz until completely smooth. Stir through 1/2 tbsp truffle oil at a time and taste for seasoning - the strength of the oil will vary, so it's better to start with less oil and add a little at a time.
• To serve, reheat the soup until piping hot, then ladle into bowls and top with the hazelnuts, some black pepper and an extra drizzle of truffle oil.

CHESTNUT AND CELERY SOUP

Steps:

• In a kettle cook the onion, the garlic, the bay leaf, and the thyme in the butter over moderately low heat, stirring, until the onion is softened, add the celery and the carrots, and cook the mixture over moderate heat, stirring, for 5 minutes. Add the chestnuts, the potato, peeled and cut into 1-inch pieces, the broth, 2 1/2 cups water, and salt and pepper to taste, simmer the mixture, covered, for 20 to 25 minutes, or until the chestnuts and the potato are very tender, and discard the bay leaf. In a blender puree the mixture in batches until it is smooth and return it to the kettle. The soup may be prepared 1 day in advance, cooled uncovered, and kept covered and chilled. Heat the soup, stirring, until it is hot and serve it with the sour cream.

CELERY ROOT AND CHESTNUT SOUP WITH BRUSSELS SPROUTS

Steps:

• Prepare the soup. Sweat the onions, celery, leeks and garlic in a small amount of olive oil until soft without browning, for about 5 minutes. Add celery root and sweat for 4 minutes. Season with salt and pepper.
• Add milk and then add water to cover, and simmer for 45 to 50 minutes.
• Puree the milk mixture in a blender with 1 teaspoon olive oil and lemon juice. Strain through a fine mesh strainer.
• Prepare the chestnut puree. Saute shallots, garlic, thyme and chestnuts over medium heat for 1 minute. Deglaze the pan by adding the Calvados. Season with salt and pepper to taste. Add water and simmer until tender. Puree the mixture in a blender, adding water to adjust consistency.
• To plate (per serving): Pour 5 ounces (5/8 cup) of celery root soup and 1/4 cup of chestnut puree into each bowl. Garnish each bowl with diced celery root, carrots, turnips and roasted chestnuts.

CHESTNUT PUREE FOR CELERY ROOT SOUP WITH BRUSSELS SPROUTS AND CHESTNUTS

Steps:

• Preheat oven to 375 degrees. Using a small sharp knife or a chestnut knife, carve an "X" in the flat side of each chestnut. Place chestnuts in an even layer, "X" side-down on a baking sheet. Transfer to oven and roast until opened, 10 to 12 minutes. Peel immediately, using a towel if chestnuts are too hot to touch; coarsely chop.
• Heat olive oil in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring, until soft and translucent. Add chestnuts and cook for about 1 minute. Add vegetable stock; bring to a simmer and cook for 30 minutes.
• Add molasses, maple syrup, and roasted garlic. Bring to a simmer and continue cooking until chestnuts are soft, about 30 minutes more. Working in batches, carefully transfer to the jar of a blender; blend until smooth.