With its velvety texture and warming flavours, this chestnut soup with celeriac and tarragon is the perfect dish for crisp autumn or chilly winter days.
This chestnut soup recipe combines the natural sweetness of cooked chestnuts, with earthy celeriac, and subtle tarragon which has a delicious aniseed-like taste. This recipe offers a delightful balance of flavours and can be served as a simple lunch or a refined starter. It’s a versatile recipe that never fails to impress.
Chestnuts are the star ingredient, lending their distinctive nutty flavour and creamy consistency to the soup. For ease, I am using vacuumed-packed cooked chestnuts.
I like to serve this chestnut soup topped with a drizzle of cream, croutons, and some chopped chives.
Other winter soups to enjoy
In this post
How to make this chestnut soup
Ingredients
To make this chestnut soup you will need:
- onion
- olive oil
- garlic
- cooked chestnuts
- celeriac
- dried tarragon
- vegetable stock
- cream of choice
- lemon juice
- salt and pepper
TO SERVE:
- croutons
- extra cream of choice
- chopped chives
Step 1: Fry the onion and garlic
Heat the olive oil over medium heat in a large heavy-bottomed stockpot. Add the onion and cook until they start to soften, about 7 minutes. Add the garlic and cook for a minute or so.
Step 2: Add the rest of the ingredients
Add the chestnuts, celeriac, tarragon, and stock. Bring to the boil, then simmer covered over medium heat until the vegetables are soft, about 25 to 30 minutes.
Using a handheld blender, liquidise the soup to your desired consistency.
Add the cream and season to taste with lemon juice, salt, and pepper.
Step 3: Serve
Serve topped with croutons, extra drizzle of cream, and chopped chives.
Watch how to make this chestnut soup
I hope you enjoy this chestnut soup recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Chestnut Soup
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 125 g onion
- 2 Tbsp olive oil
- 4 garlic cloves grated
- 250 g chestnuts cooked and peeled
- 250 g celeriac peeled and diced
- 2 tsp dried tarragon
- 850 ml vegetable stock
- 125 ml cream of choice
- lemon juice to taste
- salt and pepper to taste
TO SERVE:
- croutons
- extra cream of choice
- chopped chives
Instructions
- Heat the olive oil over medium heat in a large heavy-bottomed stockpot. Add the onion and cook until they start to soften, about 7 minutes.2 Tbsp olive oil, 125 g onion
- Add the garlic and cook for a minute or so.4 garlic cloves
- Add the chestnuts, celeriac, tarragon, and stock. Bring to the boil, then simmer covered over medium heat until the vegetables are soft, about 25 to 30 minutes.250 g chestnuts, 250 g celeriac, 2 tsp dried tarragon, 850 ml vegetable stock
- Using a handheld blender, liquidise the soup to your desired consistency.
- Add the cream and season to taste with lemon juice, salt, and pepper.125 ml cream of choice, lemon juice, salt and pepper
- Serve topped with croutons, extra drizzle of cream, and chopped chives.croutons, extra cream of choice, chopped chives
Video
Nutrition
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