Chef Eric Tucker

Celery Root and Chestnut Soup

Name: Celery Root and Chestnut Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Asian
Ingredients: 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 dried thyme; 4 bay leaves; 2 celery root, peeled and cut into 1" cube; 8 cups vegetable stock; 4 ounces dried chestnuts, rinsed; 1 teaspoon organic lemon, zest, minced; 1/2 teaspoon nutmeg, ground; 1 tablespoon fresh tarragon, 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; Fresh tarragon, chopped for garnish

Rated 5.0 stars by 1 users

Servings

6 - 8 servings

Prep Time

15 minutes

Cook Time

50 minutes

Author:

Chef Eric Tucker

Ingredients

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 dried thyme
4 bay leaves
2 celery root, peeled and cut into 1" cube
8 cups vegetable stock
4 ounces dried chestnuts, rinsed
1 teaspoon organic lemon, zest, minced
1/2 teaspoon nutmeg, ground
1 tablespoon fresh tarragon, 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
Fresh tarragon, chopped for garnish

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Directions

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.

Celery Root and Chestnut Soup