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SOUP RECIPE FROM EATWELL 101

Celery Soup with Chestnuts Pancetta & Apples

Celery Soup with Chestnuts Pancetta & Apples

Today I propose a very simple soup to do with refined taste to serve hot watching a good movie. It should please you! If you have time for it, go and make a homemade vegetable or chicken broth, it will be better.The proportions given for celery correspond to a half-ball of celery. If you like crunchy textures, you can top with roasted and crushed hazelnuts. In accompaniment, serve a fruity white wine like a Riesling.

Ingredients: Celery Chestnuts Soup

Serves 4:

  • 1 onion
  • 1 leek
  • 2 apples
  • 1lb (400 g) celeriac
  • 1 lb (400 g) of natural chestnuts (jarred)
  • 2 pints (1 liter) chicken stock
  • 1 sprig of thyme
  • 1/2 cup (10 cl) of cream 15% fat
  • 4 slices of coppa (or pancetta)
  • 2 tablespoons olive oil
  • Salt and pepper

Cooking instructions

Peel the onion and slice it. Wash and slice the leek. Peel and core the apples, set aside one half and cut the rest into cubes. Peel and wash the celery, detail it into cubes.

Heat oil in a large casserole. Add the onion and leek and cook without browning for about ten minutes. Add celery and apples, sauté another ten minutes. Finally, add the chestnuts and the chicken stock, thyme, salt and pepper.

Bring to a boil then reduce heat. Simmer for about forty minutes, covered. Remove the thyme, mix the soup in a blender or your hand mixer. Add cream and heat without boiling. Adjust seasoning if necessary.

In a hot pan, dry toast the slices of coppa.
Cut the remaining apple half into matchsticks then reserve it.

Serve the soup hot in bowls or individual plates. Add the sliced coppa and apple matches. You can add a little cream. Pepper at the last moment before serving.

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