CELERIAC AND CHESTNUT SOUP

By blum099

Ingredients

• INGREDIENTS
• 1 Tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp tightly packed, freshly chopped sage
• 1/2 tsp salt
• 1/4 tsp dried thyme
• 1/4 tsp chili flakes
• 1/4 tsp cracked black pepper
• 2 medium celery roots, trimmed, peeled and finely chopped
• 10 oz. roasted and peeled chestnuts
• 1 (15 oz) can white beans, drained and very well rinsed
• 6 cups vegetable broth (or 6 cups water and 2 tsp better than bouillon)

Preparation

Step 1

Heat olive oil in a large pot on medium heat. When warm, add onion and cook until softened. Add garlic, sage, salt, thyme, chili and pepper, and stir until fragrant, about one minute.
Add celery root, chestnuts, beans and water. Bring soup to a boil. When boiling, lower the heat, cover and simmer for 25 minutes or until celery root is soft.
Transfer the soup to a blender in batches. Puree each batch until very smooth. Return soup to a clean pot before ladling into soup bowls and topping with nuts/chestnuts, fried sage and oil.