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Celery Root and Chestnut Soup
By Chef Eric Tucker

2 large Leeks washed halved lengthwise and thinly sliced
2 cloves Organic Garlic minced
1/4 teaspoon Sea Salt
1/2 cup Dry Sherry Dry White Wine Non-Alcoholic White Wine or Vegetable Stock
2 teaspoons Thyme (dried)
4 Bay Leaves
2 Celery Root peeled and cut into 1'' cubes
8 cups Vegetable Stock
4 ounces Chestnuts (dried) rinsed
1 teaspoon Organic Lemon - Zest minced
1/2 teaspoon Nutmeg ground
1 tablespoon Tarragon (fresh) minced
1/4 teaspoon Fresh Ground Black Pepper
2 tablespoons White Miso
1/2 teaspoon Sea Salt
Soy Milk or rice milk if needed to thin soup
1 Organic Lemon - cut into thin wheels for garnish
Tarragon (fresh) chopped for garnish

In a large soup pot cook the leeks, garlic, salt and 1/2 cup sherry/wine/stock over medium heat, stirring often, for 10 minutes or until the leeks are very tender and start to caramelize.

Add the thyme, bay, celery root, 8 cups of stock, and chestnuts.

Cover and simmer for 40 minutes, or until the celery root and chestnuts are soft.

Add the lemon zest, nutmeg, tarragon, pepper, miso and salt.

Remove from heat and discard the bay leaves.

In a blender, blend the soup in small batches until smooth, adding rice or soy milk if necessary for desired consistency.

Taste and adjust the seasoning.

Garnish each serving with a lemon wheel, some chopped tarragon, and (if desired) a few drops of dry sherry.