recipes:creamy_chestnut_and_celeriac_soup
Table of Contents
Creamy Chestnut & Celeriac Soup
Ingredients
- Savories
- Chestnuts, roasted and peeled, 2 lbs.
- Pancetta, minced, 8 oz.
- Vegetables
- 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.
- Liquids
- Butter, 1 Tbsp.
- Chicken stock, 2 qt.
- Heavy cream, 1 c.
- Aromatics
- Bay leaf, 2-3 leaves
- Fresh parsley, 1 bunch
- Fresh thyme, 2-3 sprigs
- Juniper berry, 10-20 berries
- Salt and pepper (to taste)
Preparation
- 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