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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.
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
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
Tried this recipe?Let us know how it was!
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.
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
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
Tried this recipe?Let us know how it was!
