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Creamy Chestnut & Celeriac Soup


Chestnuts, roasted and peeled, 2 lbs.
Pancetta, minced, 8 oz.
Carrots, peeled and diced, 6 oz.
Leeks, cleaned1) and diced, 6 oz.
Shallots, peeled and diced, 6 oz.
White hearts of celery, cleaned and diced, 6 oz.
Garlic, minced, 1 oz.
Celeriac, peeled and chopped, 2 lbs.
Butter, 1 Tbsp.
Chicken stock, 2 qt.
Heavy cream, 1 c.
Bay leaf, 2-3 leaves
Fresh parsley, 1 bunch
Fresh thyme, 2-3 sprigs
Juniper berry, 10-20 berries
Salt and pepper (to taste)


  • Melt the butter over medium heat, and add the minced pancetta to slowly render.
  • Add the vegetables to the pot, salt them lightly, and sweat them thoroughly for 15 to 20 minutes.
  • Destem the parsley, bruise the bay leaves and thyme, and lightly crush the juniper berries; bundle the stems, bay, thyme, and juniper with the reserved leek leaves into a bouquet garni.
  • Add the chestnuts, bouquet, and stock to the pot and bring to a boil; reduce to a simmer and let sit until chestnuts are softened, 25 to 30 minutes.
  • Remove bouquet and, working in batches or with an immersion blender, purée until smooth.
  • Stir in the cream and let thicken slightly over low heat.
  • Season to taste and serve garnished with chopped parsley.

1) Reserve the outer leaves for preparation of a bouquet garni.
recipes/creamy_chestnut_and_celeriac_soup.txt · Last modified: 2020/03/26 18:19 by Celti