Celery Root And Chestnut Soup With Brussels Sprouts Recipes

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

CELERY ROOT SOUP WITH BRUSSELS SPROUTS AND CHESTNUTS



Celery Root Soup with Brussels Sprouts and Chestnuts image

This soup from chef Michael Anthony of Gramercy Tavern adds a touch of elegance to any meal. Photo credit: Ellen Silverman

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 16

2 tablespoons plus 1 teaspoon olive oil
5 medium celery root, peeled and cut into 1/2-inch pieces
3 small onions, chopped
3 ribs celery, chopped
1 leek, white part only, rinsed well and chopped
10 shallots, chopped
16 cups store-bought or homemade Vegetable Stock
1 cardamom pod
1 (1-inch) stick cinnamon
1 teaspoon whole coriander
1 star anise
1 cup brussels sprout leaves (from about 15 brussels sprouts)
2 cups heavy cream
1/4 cup peeled, cored, and chopped honeycrisp apples
Chestnut Puree for Celery Root Soup with Brussels Sprouts and Chestnuts
Croutons for Celery Root Soup with Brussels Sprouts and Chestnuts

Steps:

  • Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add celery root, onions, celery, leek, and shallots. Cover and cook, stirring occasionally, until soft and translucent, 8 to 10 minutes.
  • Add stock and bring to a simmer. Place cardamom, cinnamon, coriander, and star anise in a piece of cheesecloth. Using kitchen twine, tie to enclose; add to saucepan. Simmer until celery root is tender, about 35 minutes.
  • Meanwhile, in a medium skillet, heat remaining teaspoon olive oil. Add brussels sprout leaves and cook, stirring, until lightly browned and just wilted. Remove from heat and set aside.
  • Add heavy cream to saucepan and return to a simmer; cook 10 minutes more. Meanwhile, heat butter in a small skillet over medium-high heat until melted. Continue heating until butter is golden and fragrant; immediately remove from heat and set aside.
  • Remove cheesecloth packet from saucepan and discard. Working in batches, transfer mixture to the jar of a blender and carefully blend until pureed. Return puree to a saucepan, add browned butter, and reheat, if necessary. Serve hot, garnishing each bowl with 1 teaspoon reserved brussels sprout leaves, 1 teaspoon chopped apples, 3 tablespoons chestnut puree, and 1 teaspoon croutons.

CHESTNUT PUREE FOR CELERY ROOT SOUP WITH BRUSSELS SPROUTS AND CHESTNUTS



Chestnut Puree for Celery Root Soup with Brussels Sprouts and Chestnuts image

This puree is used as a garnish for chef Michael Anthony's Celery Root Soup with Brussels Sprouts and Chestnuts.Photo credit: Ellen Silverman

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds

Number Of Ingredients 9

30 chestnuts
1 tablespoon olive oil
1 cup shallots, minced
2 cloves garlic, minced
8 cups low-sodium store-bought or homemade Vegetable Stock
1/4 cup molasses
1/4 cup maple syrup
3 cloves Whole Roasted Garlic
1/4 cup (1/2 stick) unsalted butter

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.

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.

CELERY ROOT AND CHESTNUT SOUP WITH BRUSSELS SPROUTS



Celery Root and Chestnut Soup With Brussels Sprouts image

This soup, which came to The Times from executive chef Michael Anthony of New York City's Gramercy Tavern, has a white, soft and silky base, but each bite has a surprising new texture.

Provided by Tara Parker-Pope

Categories     soups and stews, appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 23

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

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.

More about "celery root and chestnut soup with brussels sprouts recipes"

10 BEST CELERY ROOT SOUP WITH CHESTNUTS RECIPES - YUMMLY
The Best Celery Root Soup With Chestnuts Recipes on Yummly | Chestnut, Celery Root And Apple Soup, Chestnut And Celery Root Soup With Sage Croutons And Bacon, Chestnut Soup
From yummly.com


CELERIAC AND CHESTNUT SOUP - EAT, LITTLE BIRD
Jun 9, 2019 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 …
From eatlittlebird.com


CREAMY CELERY ROOT SOUP (CELERIAC SOUP) - WHOLESOME …
Feb 15, 2022 This creamy celery root soup recipe (a.k.a. celeriac soup) tastes like a pureed loaded potato soup, but it's much healthier. Plus, it's so easy to make, with simple ingredients! Prep: 10 minutes
From wholesomeyum.com


CELERY AND CHESTNUT SOUP RECIPE - EATWELL101
Aug 11, 2014 Add the onion and leek and cook without browning for about ten minutes. Add celery and apples, sauté another ten minutes. Finally, add the chestnuts and the chicken stock, thyme, salt and pepper. Bring to a boil then …
From eatwell101.com


CELERY ROOT SOUP WITH BRUSSELS SPROUTS AND CHESTNUTS
Celery Root Soup With Brussels Sprouts And Chestnuts With Olive Oil, Celery Root, Onions, Celery Ribs, Leek, Shallots, Homemade Vegetable Stock, Cardamom Pods, Canela, Coriander, Star Anise, Brussels Sprout, Heavy …
From yummly.com


CELERY ROOT SOUP - JAMIE GELLER
Jan 23, 2019 Add onions, celery root, and potatoes; sauté until beginning to soften, about 8 to 10 minutes. Add salt and garlic powder, and sauté until fragrant, about 2 minutes. Add 2 cups stock and bring to a boil.
From jamiegeller.com


CELERY ROOT AND CHESTNUT SOUP WITH BRUSSELS SPROUTS
Jul 14, 2015 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 …
From diningandcooking.com


CELERY ROOT & CHESTNUT SOUP | OREGONIAN RECIPES
Dec 1, 2015 Heat the grapeseed oil in a large pot over medium heat. Add the onions, celery, and garlic and stir until softened, about 5 minutes. Add the celery root and chestnuts and cook for a few more minutes. Pour in 5 cups water, …
From recipes.oregonlive.com


CELERY ROOT AND CHESTNUT SOUP WITH BRUSSELS SPROUTS RECIPES RECIPE
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 …
From menuofrecipes.com


CELERY ROOT SOUP WITH BRUSSELS SPROUTS AND CHESTNUTS RECIPES
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 …
From tfrecipes.com


JULIA CHILD'S BRUSSELS SPROUTS WITH BRAISED CHESTNUTS
Oct 28, 2015 Ingredients . For the blanched brussels sprouts: 1 to 1 1 / 2 pounds brussels sprouts; 6 quarts rapidly boiling water; 3 tablespoons salt (1 1/2 teaspoons per quart of water); Salt and pepper, to taste; Melted butter, for …
From food52.com


ROASTED CELERY ROOT AND CHESTNUT SOUP - OUR ITALIAN …
Jan 18, 2012 Place the celery root pieces in a bowl. Add a pinch of sea salt and a splash of cooking olive oil. Toss with a spoon. Pour celery root out onto a sheet pan. Place sheet pan in pre-heated oven and roast for about 30 minutes. Turn …
From ouritaliantable.com


SILKY CHESTNUT SOUP FROM WOLFGANG PUCK - FOOD & WINE
Nov 1, 2024 Melt the butter in a medium saucepan. Add the carrot, celery, and onion, and cook over medium-low heat, stirring, until softened, about 10 minutes.
From foodandwine.com


CHESTNUT AND CELERY ROOT SOUP RECIPE – SUNSET …
Warm butter and oil in a medium saucepan over medium heat. Add onion and cook until soft, 10 minutes. Add celery root, chestnuts, thyme, and stock. Bring to a simmer, then cover partially and simmer gently until celery root is tender, 20 …
From sunset.com


BRUSSELS SPROUTS SOUP RECIPE (EUROPEAN STYLE)
Aug 24, 2022 Brussels Sprouts Soup is an amazing dish that can be served from the end of summer throughout the cold winter months. It's very easy to make and tastes delicious. It can be served chunky or creamy, depending on your …
From eatingeuropean.com


Related Search