Dining and Cooking
Chefs’ Collections

Celery Root and Chestnut Soup With Brussels Sprouts

As you dig into this soup, with its white, soft and silky base, each bite has a whole new texture, Mr. Anthony explains. “This really complex soup is beautiful and delicious,” he says, “And a great example of what’s falling from the trees and coming out of the garden.

Ingredients

For the soup

  • 1 medium onion, diced small
  • 1 stalk celery, diced small
  • 1 medium leek, white and light green parts only, diced small
  • 2 cloves garlic, minced
  • 1 teaspoon olive oil, plus more for sweating the vegetables
  • 1 large bulb celery root, peeled and diced (about 2 1/2 cups)
  • 4 cups milk
  • Salt
  • Pepper
  • Juice from 1 lemon (about 2 tablespoons, or to taste)

For the chestnut puree

  • 5 shallots, sliced thin
  • 2 cloves garlic, smashed
  • 1 sprig thyme
  • 12 chestnuts, peeled and roughly chopped
  • ½ ounce Calvados
  • Salt
  • Pepper
  • 2 cups water

To garnish the soup (per serving)

  • 1 tablespoon celery root, diced and blanched
  • 1 teaspoon carrots, diced and blanched
  • 3 turnip pieces, quartered and blanched (about three tablespoons)
  • 2 chestnuts, roasted
  • 2 brussels sprouts, diced or leaves, blanched
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      206 calories; 5 grams fat; 2 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 6 grams protein; 12 milligrams cholesterol; 379 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 8

Preparation

  1. 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.
  2. Add milk and then add water to cover, and simmer for 45 to 50 minutes.
  3. Puree the milk mixture in a blender with 1 teaspoon olive oil and lemon juice. Strain through a fine mesh strainer.
  4. 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.
  5. 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.

1 hour 10 minutes

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