Celeriac soup with roasted chestnuts

30 min · 4 servings · 495 kcal

Theresa Aigner · @aignerkocht

Celeriac is mannitol, so seventy-five grams a head and no more; past that this soup turns on you. The chestnuts give it the sweetness and the weight that a bigger portion of celeriac would have.

Ingredients

• celeriac300 g
• potato300 g
• carrot150 g
• vegetable stock — onion- and garlic-free900 ml
• lactose free milk200 ml
• chestnuts — cooked150 g
• butter25 g
• garlic infused olive oil1 tbsp
• walnuts40 g
• spelt sourdough bread — a real long-fermented sourdough, not a yeasted loaf4 pc
• thyme1 to taste
• salt1 to taste
• black pepper1 to taste

Instructions

1. Peel the celeriac generously; the outer layer is woody. Cube it with the potato and carrot.
2. Melt the butter with the infused oil, add the vegetables and thyme, salt lightly and sweat them ten minutes with the lid on.
3. Add the stock, simmer fifteen minutes, then blend with the milk until smooth.
4. Roast two thirds of the chestnuts in a dry pan until they smell toasted, then crush them roughly with the walnuts.
5. Blend the remaining chestnuts into the soup to thicken it. Serve with the crushed nuts on top and sourdough alongside.

Per serving