Thursday, December 22, 2011

Chestnut Celery Root Soup

In my organic produce box, I received both fresh chestnuts and celery root, so I thought I would make a nice winter soup out of them.

Chestnut Celery Root Soup

* Prep Time: 15 minutes
* Cook Time: 45 minutes
* Ingredients:
  • 4 tbsp olive oil
  • 1 celery root, peeled, cut into 1" cubes
  • 1/2 cup roasted chestnuts, shelled, chopped
  • 1 yellow onion, chopped
  • 1 leek, white parts, chopped
  • 2 cloves garlic, minced
  • 2 tsp fresh thyme
  • 2 bay leaves
  • 1/2 tsp nutmeg
  • 1 tbsp fresh tarragon, minced
  • salt and pepper, to taste
  • 8 cups vegetable broth
  • 1 1/2 cups non-dairy milk*
  • 1/2 dry white wine*
  • croutons, to top

* Recipe:
  1. In a large pot, heat the olive oil over medium temperature. Add the onion, leek, salt, and pepper. Cook until onions are translucent.
  2. Next, add the celery root, chestnuts, garlic, thyme, bay leaves, nutmeg, and tarragon. Cook until celery root is starting to become tender, about 10 minutes.
  3. Add in the vegetable stock and milk. Cook for another 30 minutes over low to medium heat or until celery root is completely tender.
  4. Add in the white wine. Cook for another 5 minutes or so.
  5. Puree the soup in batches. Serve with croutons and drizzled olive oil.
* Note: For non-dairy milk, I used flax seed milk. Use whatever you prefer. Make sure your wine is vegan.

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