🌰 Chestnut & Celery Soup (25 min): A chic autumn recipe – Neary
Published on • By Lou
Quick answer: For a chic chestnut and celeriac soup, ready in 25 minutes , sauté a celeriac and an onion, add cooked chestnuts, cover with stock, simmer, then blend with a splash of cream. The result: an ultra-smooth, fragrant, and elegant soup, perfect for brightening up November evenings! A classic with a twist that's sure to impress.
🧺 Ingredients
- 🥬 1 small celeriac (approx. 600 g)
- 🌰 400g cooked chestnuts (vacuum-packed or in a jar)
- 🧅 1 yellow onion
- 🧄 1 clove of garlic
- 💧 700 ml vegetable broth
- 🧈 1 tbsp olive oil or butter
- 🥛 80 ml fresh cream (or plant-based cream)
- 🌿 1 sprig of thyme or bay leaf
- 🧂 1 pinch of salt, pepper
- 🍏 1 green apple (optional)
💡 Tip: Use pre-cooked chestnuts to save time! For an even more elegant soup, add a pinch of nutmeg or a splash of cider vinegar at the end 🥄.
👩🍳 Preparation – step by step
Carefully peel the celeriac and cut it into small dice. Finely chop the onion and garlic. If you're using the apple 🍏, cut it into cubes.
In a large saucepan, heat the olive oil. Add the onion, garlic, celery (and apple, if you want a touch of acidity). Sauté, stirring, until lightly browned. The aromas are irresistible!
Add the cooked chestnuts and mix well to coat them in the juices. Let it heat for 2 minutes, then pour in the hot stock. Add the sprig of thyme or bay leaf.
Cover and simmer over low heat for about fifteen minutes, until the celery is tender. Remove the thyme sprig.
Blend thoroughly in a blender or with an immersion blender. Add the cream, salt, pepper, and a pinch of nutmeg if you like. Blend again for an ultra-smooth texture ✨. Serve piping hot, garnished with roasted chestnut pieces, fresh herbs, or a drizzle of hazelnut oil!
🌱 Tips for an elegant chestnut and celery soup
- 🌰 For extra indulgence : add some roughly crushed chestnuts at the end for a “chunky” texture.
- 🥛 Replace the fresh cream with a plant-based cream (almond, oat…) for a very mild vegan version.
- 🍏 The green apple adds a touch of acidity that makes the soup sparkle – give it a try!
- 🔥 A few drops of truffle oil at the end… and your soup becomes a real festive dish!
- 🥗 Serve with toasted baguette, or garlic-rubbed bread for a complete and elegant meal.
- 🌍 Discover more ideas on the Neary blog and the pumpkin/celery/chestnut version at Cléa Cuisine .
- ⏳ This soup keeps for 3 days in the fridge and freezes very well. Perfect for meal prep!
❓ FAQ – Chestnut & Celery Soup: The Chic Soup of November
🌰 Can we use chestnuts from a jar or vacuum-sealed?
Yes, it's the easiest way! Vacuum-packed or jarred chestnuts are already cooked: you save a ton of time. No more peeling, it's the magic of express autumn 🍂.
🥬 Should celery be blanched beforehand?
No, that's unnecessary! Cut it into small pieces so it cooks quickly. It will soften in the broth and give the soup its full flavor.
🥗 How to get a very velvety soup?
Blend thoroughly in a blender, then optionally pass through a sieve for an ultra-fine texture. Adding cream at the end makes the soup even silkier ✨.
🔥 Can the soup be prepared in advance?
Of course! It keeps for three days in the fridge and reheats without any problem. It's even better the next day, when the flavors have fully melded.
🧮 How much broth do I need for a thicker or thinner soup?
Adjust the quantity to your liking: for a creamy soup, use less broth; for a thinner version, add a little more. Use the cl/ml converter if you're unsure!
Discover the French vegetable garden soup kit and lots of homemade soup recipe ideas on our blog.
Need to convert your quantities? Use our cl/ml converter .
For a festive variation, discover the butternut squash-chestnut-celery soup at Cléa Cuisine .
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