Celeriac And Chestnut Soup Recipe 15

facebook share image   twitter share image   pinterest share image   E-Mail share image

CELERIAC AND CHESTNUT SOUP WITH CELERIAC CRISPS



Celeriac and Chestnut Soup with Celeriac Crisps image

Celeriac comes in difficult sizes for a recipe for four people, so I have used two small ones, which will make enough for everyone to have seconds. Feel free to make the soup the day before and reheat it. The celeriac crisps can also be made the day before, left to cool and then kept in a lidded plastic box overnight. If you are short of time, Kettle Chips parsnip or sweet potato crisps are a good substitute. I have used chives to garnish the soup because it needs a little colour, but if you have a few celery leaves, they would be a delightful finishing touch.

Categories     Soups     Easy Entertaining     Chestnuts     Christmas: Starters

Yield Serves 4

Number Of Ingredients 11

2 celeriac, weighing about 1 lb 5 oz (600 g) each
1 x 200 g pack vacuum-packed cooked chestnuts
about 13/4 pints (1 litre) vegetable oil for deep frying
1 large onion, approximately 8 oz (225 g), finely sliced
2 oz (50 g) unsalted butter
1 x 284 ml tub whipping cream
freshly grated nutmeg
Salt and freshly milled black pepper
5 fl oz (150 ml) whole milk
1 small bunch of chives, finely chopped, or 8 celery leaves
a little freshly grated nutmeg

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.

CHESTNUT AND CELERY SOUP



Chestnut and Celery Soup image

Categories     Soup/Stew     Blender     Dinner     Lunch     Celery     Fall     Chestnut     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes about 9 cups, serving 6 to 8

Number Of Ingredients 11

1 cup finely chopped onion
2 garlic cloves, minced
1 bay leaf
1/2 teaspoon dried thyme, crumbled
2 tablespoons unsalted butter
2 cups thinly sliced celery
2 carrots, slice thin
1 pound (about 2 1/2 cups) canned or vacuum-packed whole chestnuts, rinsed, drained well, and patted dry if using canned
1 large boiling potato (about 1/2 pound)
3 cups chicken broth
sour cream as an accompaniment

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.

CELERIAC AND CHESTNUT SOUP RECIPE - (1/5)



CELERIAC AND CHESTNUT SOUP Recipe - (1/5) image

Provided by blum099

Number Of Ingredients 13

INGREDIENTS
1 Tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 tsp tightly packed, freshly chopped sage
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp chili flakes
1/4 tsp cracked black pepper
2 medium celery roots, trimmed, peeled and finely chopped
10 oz. roasted and peeled chestnuts
1 (15 oz) can white beans, drained and very well rinsed
6 cups vegetable broth (or 6 cups water and 2 tsp better than bouillon)

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.

More about "celeriac and chestnut soup recipe 15"

CELERIAC AND CHESTNUT SOUP - EAT, LITTLE BIRD
Jun 9, 2019 Add the celeriac and parsnips and give everything a good stir. Add the stock and simmer over low-medium heat for about 30 minutes, or until the …
From eatlittlebird.com
  • Add the stock and simmer over low-medium heat for about 30 minutes, or until the vegetables have softened.


THIS HEALTHY CELERIAC SOUP RECIPE IS BURSTING WITH ANTIOXIDANTS
Nov 20, 2019 INSTRUCTIONS: Step 1. Preheat the oven to 190°C, 375°F, Gas 5. Cut a cross into the skins of the chestnuts and roast in the preheated oven 20 minutes.
From hellomagazine.com


EASY MARY BERRY CELERIAC SOUP RECIPE - BRITISH RECIPES BOOK
Yields: 1 Serving Difficulty: Easy Prep Time: 15 Mins Cook Time: 45 ... Mary Berry’s Celeriac Soup is a classic recipe that transforms the underappreciated celeriac into a comforting and …
From britishrecipesbook.co.uk


CELERIAC SOUP RECIPE - GOOD HOUSEKEEPING
Feb 4, 2022 Step 1 Heat oil in a large pan over medium heat and fry onion for 10min until softened. Add garlic and fry for 1min. Add celeriac, potatoes, stock, thyme sprigs and some seasoning. Bring to the ...
From goodhousekeeping.com


ZUPA OGORKOWA POLISH PICKLE SOUP - KRUMPLI
Oct 31, 2024 Instructions. Cut the onion in half, peel it and then cut it into a 3-5mm (¼-⅛") dice. Heat a 20cm or 8" saucepan over a medium heat, add the oil bacon lardons, and the onions then sweat them down gently over a low heat …
From krumpli.co.uk


SLOW-COOKED CELERY AND CELERIAC SOUP RECIPE | DELIA …
Delia's Slow-cooked Celery and Celeriac Soup recipe. Because the vegetables are very slowly cooked, this soup has lots of lovely flavour, and it's quite satisfying and filling, particularly with some Celeriac and Lancashire Cheese Bread see …
From deliaonline.com


CREAMY CELERIAC AND CHESTNUT SOUP - RECIPE PETITCHEF
100 g dried and peeled chestnuts, soaked in filtered water for 20 minutes; 1 medium celeriac, peeled and cut into pieces; whole sea salt; 6 tablespoons extra virgin olive oil; Himalayan salt, just enough to taste
From en.petitchef.com


CELERIAC AND CHESTNUT SOUP - AMSTERDAM FLAVOURS
Add the celeriac to the pot and fry, stirring regularly, for 5 minutes. Add the chestnuts, bay leaf, thyme sprigs, cloves and stock. Bring to the boil, turn down the heat and simmer for about 15-20 minutes until the celeriac is soft. Remove …
From amsterdamflavours.com


CELERIAC AND CHESTNUT SOUP RECIPE - THE TELEGRAPH
Sep 20, 2015 TIMING. P repare in 15 mins, cook in 35 mins. SERVES. Serves 4-5. INGREDIENTS. Generous knob of butter; 1 tbsp vegetable oil; 1 white onion, chopped 1 red onion, chopped; 1 heaped tsp ground cinnamon
From telegraph.co.uk


CHESTNUT AND CELERIAC SOUP - SIMPLY BY JIMMY
Cook over a gently heat for about 15 minutes stirring and making sure the celeriac doesn’t burn. To the same pan add the hot vegetable stock, chestnuts and bring to a boil. After 10 minutes the chestnuts and celeriac should be soft …
From simplybyjimmy.com


SOUPY RICE WITH CELERIAC AND CHESTNUTS | NIGELLA'S …
Bring to the boil, then put on the lid, turn the heat down, and cook at a jaunty simmer for 15 minutes, giving it a stir halfway through to make sure it's not sticking to the bottom of the pan. After 15 minutes the rice should be cooked …
From nigella.com


CELERIAC SOUP RECIPE UK | BRITISH CHEFS TABLE
Ingredients Needed. 1 tbsp (15 ml) olive oil; 1 onion, sliced; 2 celery sticks, diced; 2 garlic cloves, sliced; 1 small celeriac (about 800g or 1.75 lbs), peeled and diced
From britishchefstable.com


CELERIAC SOUP - GOOD FOOD MIDDLE EAST
Heat half the oil in a large saucepan over a medium-low heat. Sweat the onion, celery and garlic with the pan partially covered by the lid for 15 mins, until softened. Tip in the celeriac and pour …
From bbcgoodfoodme.com


CREAMY CELERIAC SOUP WITH CHESTNUTS RECIPE - SARAH …
Mar 23, 2021 Top this soup with chestnuts, which are low in fat and calories compared to all other nuts, but still packed with protein and they are filling too. for 2-3 as a main course, 4 as a starter, 10 as a canapé. 2 tablespoons cold …
From sarahraven.com


CELERIAC SOUP RECIPE - BBC FOOD
Method. For the soup, heat a large frying pan or saucepan until medium hot, add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften.
From bbc.co.uk


CELERIAC AND CHESTNUT SOUP WITH BLACK PUDDING AND SAGE
Step 1. Heat 2 tablespoons of oil in a large saucepan. Add the onion or leek, celery and carrot and fry on a gentle heat, stirring every now and then to stop it catching for 8 minutes to soften the veg. Add the garlic and celeriac and stir …
From riverford.co.uk


WARM UP YOUR WEEKEND WITH LEEK-AND-CHESTNUT SOUP …
Nov 16, 2024 Step 1 Melt butter in a large Dutch oven or saucepan over medium heat. Add leeks and celery. Season with salt and pepper. Cook, stirring occasionally, until soft, 7 to 8 minutes. Step 2 Add stock, chestnuts, thyme, …
From countryliving.com


BEST CELERIAC AND CHESTNUT SOUP RECIPE - FOOD52
Jan 8, 2017 Heat the oil in a saucepan, add the shallots celery, celeriac and ginger, saute for 5 minutes, then add the pear and chestnut and sate for another 2 minutes. Add the vegetable stock and season with salt and with pepper. …
From food52.com


CARROT AND CHESTNUT DHAL RECIPE - TESCO REAL FOOD
Meanwhile, toss the roasted or tinned carrots and chestnuts in a roasting tin with the remaining spice mix. Roast for 12-15 mins until tender and golden. Spoon the dhal into bowls, top with …
From realfood.tesco.com


CELERIAC, CHESTNUT & APPLE SOUP - DIG DELVE
Nov 7, 2020 Add the hot stock and chestnuts, stir and return the lidded pan to the heat. Cook very gently for about 40 minutes until the celeriac is soft. Add the apple and cook for another …
From digdelve.com


Related Search