Celeriac chestnut soup

I always like soup, but in winter, they are an especially great meal. Comforting, warm and the thicker and silkier, the better.

This soup is the result of me reading a lot of cookbooks and the leftovers in my fridge.
Inspired by a soup with celeriac and chestnuts from one of the river cafe cookbooks, but I can’t tell, which one it was.


  • 1 medium yellow onion
  • 2 tbsp olive oil
  • 2 big potatoes
  • 2 big celeriac
  • 250 g chestnuts (cooked, peeled and vaccum packed)
  • 1-1,5 litre vegetable stock
  • 250 ml milk (if using non-diary, then go for something neutral in taste)
  • 250 ml cream (oat or soja works fine)
  • salt & pepper
  • 100 ml white wine
  • parmesam (optional)

Peel celeriac and potatoes and cut into 1 cm cubes. Peel and finely chop the onion, fry in the olive oil in a big pot for about 3 minutes. Then add celeriac and potatoes, give it a good stir. Let cook with the lid covered for about 8 min, stirring frequently.
Now top with the vegetable stock. Everything should be covered, add more liquid if necessary. Bring to a boil and let simmer for 15 min, or until the celeriac and potato cubes are nice and tender.
In a blender or with an immersion blender blend the soup until silky.
Add the cream, milk and white wine and season to taste with pepper and salt.

Crumble the chestnuts with your fingers in the soup and warm them through.
If you are better than me, then you can top your soup with some extra chestnut crumbles, a bit of chopped parsley and a splash of olive oil.
Sprinkle some parmesan over, if you want and you are ready to eat!


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