Cream of celery and chestnut soup
Ingredients
- 1 large white (or yellow) onion
- 7 cloves of garlic
- 50 mg semi-salted butter
- 3 tablespoons olive oil
- 850 g celery flesh
- 420 g cooked chestnuts (in a jar)
- 2 liters water
- 250 ml full cream
- salt and 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!
Nutrition
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!
Cream of celery and chestnut soup
Ingredients
- 1 large white (or yellow) onion
- 7 cloves of garlic
- 50 mg semi-salted butter
- 3 tablespoons olive oil
- 850 g celery flesh
- 420 g cooked chestnuts (in a jar)
- 2 liters water
- 250 ml full cream
- salt and 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!
2 comments
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!
Je l’ai fait et c’est bon! Merci Bernard.
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