Chestnut Soup with Celery

Ingredients

• 450 g chestnuts (sweet chestnuts)
• 2 shallots
• 1 Garlic clove
• 2 celery stalks (plus some green for garnish)
• 1 parsley root (about 150 g)
• 1 tbsp butter
• 750 ml poultry stock
• 4 Tbsp crème double
• 100 ml whipping cream
• 40 ml cognac
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Preheat the oven to 220°C (428°F).

2. 2.

   Score the chestnuts crosswise and roast in the preheated oven for about 25 minutes, until the shells crack open and the nuts are tender. Remove, let cool, then peel off the shells. Roughly chop (set aside about one handful for garnish).

3. 3.

   Peel and finely dice the shallots, garlic, celery, and parsley root. Sauté in hot butter until golden brown. Add the chestnuts, stir briefly, then deglaze with stock. Simmer gently for 20-25 minutes. Puree the soup finely, then stir in crème double, cream, and cognac. If the soup is too thick, add a little more stock. Season with salt, pepper, and nutmeg.

4. 4.

   Serve the soup on plates, garnished with the reserved chestnuts and celery green.