Today I propose a very simple soup with refined taste to serve hot while watching a good movie. It should please you! If you have time, make a homemade vegetable or chicken broth; it will be even 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.
Photo credit: © Eatwell101.com
Serves 4:
Ingredients: Celery Chestnuts Soup
- 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 15% fat cream
- 4 slices of coppa (or pancetta)
- 2 tablespoons olive oil
- Salt and pepper
Directions
1. 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; cut it into cubes.
2. Heat oil in a large casserole. Add the onion and leek and cook without browning for about ten minutes. Add celery and apples, sauté for another ten minutes. Finally, add the chestnuts and the chicken stock, thyme, salt, and pepper.
3. Bring to a boil, then reduce heat. Simmer for about forty minutes, covered. Remove the thyme, and mix the soup in a blender or with your hand mixer. Add cream and heat without boiling. Adjust seasoning if necessary.
4. In a hot pan, dry-toast the slices of coppa.
Cut the remaining apple half into matchsticks, then reserve it.
5. Serve the soup hot in bowls or individual plates. Add the sliced coppa and apple matchsticks. You can add a little cream. Pepper at the last moment before serving.
Recipes Eatwell101 readers come back to again and again.Most Popular Recipes
Celery Soup with Pancetta & Apples
Great, healthy celery soup to serve hot while watching a good movie.
Ingredients
- 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 15% fat cream
- 4 slices of coppa (or pancetta)
- 2 tablespoons olive oil
- Salt and pepper
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; cut 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 for 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, and mix the soup in a blender or with 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 matchsticks. You can add a little cream. Pepper at the last moment before serving.
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
[…] Celery Chestnuts Soup […]
[...] Soup 2. Chicken Soup with Chicken Breast & Conchigli 3. Chicken & Shrimp Gumbo Soup 4. Celery Chestnuts Soup 5. French Onion [...]
[...] and pureed. It’s done when it’s soft; quite simple isn’t it? Go and check this celeriac soup! Jan 23, 2013 in Food container & Storage by Véronique Pin It Share: Print: [...]
