Home Savory Cream of celery and chestnut soup

Cream of celery and chestnut soup

Difficulté : Easy
Catégorie : Savory
Cout : Low cost

Cream of celery and chestnut soup

I can’t believe the holidays are right around the corner! Yet we should believe it with the ambient cold… In the evening, I want to warm up and for that, a celery and chestnut soup is perfect. I rarely use celery, although I love it. In this soup, the combination is perfect. It is comforting as it should be and with a slice of seared foie gras, it will be perfect for a fancy dinner! But this soup can be made without liver. It is delicious on its own with a little bread and cheese.
5 of a vote
Prep Time 20 minutes
Cook Time 35 minutes
Type de plat Main Course
Cuisine European, French
Servings 6 people
Calories 441 kcal

Ingredients
 
 

Instructions
 

  • Cut the onion into pieces.
  • Peel and chop the celery into large pieces.
  • Put the butter, olive oil, onion and peeled garlic cloves in a large pot.
  • Let it cook until it browns nicely.
  • Add the celery.
  • Pour in the water.
  • Cook for 15 minutes, pour in the cooked chestnuts.
  • Cook for an additional 10 minutes. Blend with an immersion blender.
  • Pour the cream.
  • Put salt and pepper at your taste. I salted it quite generously because the chestnuts give a sweet taste!
  • One last stir, the soup is ready!
  • And for a more festive touch, I put a slice of fried foie gras per person. But there is no obligation!

Nutrition

Serving: 6peopleCalories: 441kcalCarbohydrates: 39gProtein: 4gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 65mgSodium: 197mgPotassium: 786mgFiber: 3gSugar: 4gVitamin A: 1479IUVitamin C: 35mgCalcium: 115mgIron: 1mg
Keyword Celery, Chestnuts, Garlic, Onions
Tried this recipe?Let us know how it was!

I can’t believe the holidays are right around the corner! Yet we should believe it with the ambient cold… In the evening, I want to warm up and for that, a celery and chestnut soup is perfect. I rarely use celery, although I love it. In this soup, the combination is perfect. It is comforting as it should be and with a slice of seared foie gras, it will be perfect for a fancy dinner! But this soup can be made without liver. It is delicious on its own with a little bread and cheese.

Recipe for VELUTE CELERY CHESTNUT for 6 to 8 people:

  • 1 large white (or yellow) onion
  • 7 cloves of garlic
  • 50g semi-salted butter
  • 3 tablespoons of olive oil
  • 850g of celery flesh
  • 420g cooked chestnuts (in a jar)
  • 2 liters of water
  • 250ml full cream
  • salt pepper

Instructions :

Cut the onion into pieces.

Peel and chop the celery into large pieces.

Put the butter, olive oil, onion and peeled garlic cloves in a large pot.

Let it cook until it browns nicely.

Add the celery.

Pour in the water.

Cook for 15 minutes, pour in the cooked chestnuts.

Cook for an additional 10 minutes. Blend with an immersion blender.

Pour the cream.

Put salt and pepper at your taste. I salted it quite generously because the chestnuts give a sweet taste!

One last stir, the soup is ready!

And for a more festive touch, I put a slice of fried foie gras per person. But there is no obligation!

celeri

Cream of celery and chestnut soup

I can’t believe the holidays are right around the corner! Yet we should believe it with the ambient cold… In the evening, I want to warm up and for that, a celery and chestnut soup is perfect. I rarely use celery, although I love it. In this soup, the combination is perfect. It is comforting as it should be and with a slice of seared foie gras, it will be perfect for a fancy dinner! But this soup can be made without liver. It is delicious on its own with a little bread and cheese.
5 of a vote
Prep Time 20 minutes
Cook Time 35 minutes
Type de plat Main Course
Cuisine European, French
Servings 6 people
Calories 441 kcal

Ingredients
 
 

Instructions
 

  • Cut the onion into pieces.
  • Peel and chop the celery into large pieces.
  • Put the butter, olive oil, onion and peeled garlic cloves in a large pot.
  • Let it cook until it browns nicely.
  • Add the celery.
  • Pour in the water.
  • Cook for 15 minutes, pour in the cooked chestnuts.
  • Cook for an additional 10 minutes. Blend with an immersion blender.
  • Pour the cream.
  • Put salt and pepper at your taste. I salted it quite generously because the chestnuts give a sweet taste!
  • One last stir, the soup is ready!
  • And for a more festive touch, I put a slice of fried foie gras per person. But there is no obligation!

Nutrition

Serving: 6peopleCalories: 441kcalCarbohydrates: 39gProtein: 4gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 65mgSodium: 197mgPotassium: 786mgFiber: 3gSugar: 4gVitamin A: 1479IUVitamin C: 35mgCalcium: 115mgIron: 1mg
Keyword Celery, Chestnuts, Garlic, Onions
Tried this recipe?Let us know how it was!

Leave a comment

Avis de la recette




2 comments

Isabelle 21 December 2019 - 17 h 27 min

Bonjour et merci pour vos belles recettes! Pensez-vous qu’il soit possible de mettre une noix de st-jacques à la place du foie gras? Merci d’avance pour votre réponse!

Answer
Josiane 9 January 2020 - 19 h 18 min

Je l’ai fait et c’est bon! Merci Bernard.
Meilleurs voeux

Answer

La sélection de Noel

The end of year festivities are coming up, Christmas is almost here! I offer you a selection of festive recipes to delight your taste buds and your guests. Tarama, foie gras, logs, I give you all my secrets. There are in this selection, recent recipes and others that I have published for nearly 12 years, so the photos are not all equal! Just click on the recipes to access them!

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