Chestnut Soup
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.
Equipment
1 stockpot
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
Nutrition
Serving: 1servingCalories: 349kcalCarbohydrates: 41gProtein: 4gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 36mgSodium: 919mgPotassium: 608mgFiber: 2gSugar: 5gVitamin A: 971IUVitamin C: 34mgCalcium: 84mgIron: 2mg