Best 10 Celery Root Soup With Brussels Sprouts And Chestnuts Recipes

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Indulge in a symphony of flavors with our tantalizing Celery Root Soup with Brussels Sprouts and Chestnuts. This hearty and wholesome soup is a culinary masterpiece that combines the earthy notes of celery root with the slight bitterness of Brussels sprouts and the nutty sweetness of chestnuts. Each spoonful is a journey through a tapestry of textures, from the velvety smoothness of the soup to the delightful crunch of the chestnuts. The addition of aromatic herbs and spices elevates the dish to a new level of sophistication, creating a harmonious balance of flavors that will warm your soul and tantalize your taste buds. Discover the magic of this unique soup and explore variations such as Celery Root and Parsnip Soup, Celery Root and Leek Soup, and a delightful Celery Root and Apple Soup. Embark on a culinary adventure and let your palate experience the wonders of this versatile root vegetable.

Here are our top 10 tried and tested recipes!

CELERY ROOT SOUP (WITH OTHER ROOT VEGGIES)



Celery Root Soup (With Other Root Veggies) image

Chunky vegetable soup to warm ya up? Sounds good, huh? This celery root soup (or celeriac soup) is jam-packed with celery root and other hearty root veggies, like potato, carrot, and leek. It's seriously delicious and just what you want on a cold winter day.

Provided by Dawn | Girl Heart Food

Categories     Lunch     Main Course     Soup

Time 1h5m

Number Of Ingredients 15

1/2 cup unsalted cashews
2 cups water
1/2 cup low sodium vegetable broth
1 to 1.5 tablespoons nutritional yeast
2 tablespoons olive oil
1 small leek
1 large carrot (peeled and cut small (about 1 cup))
4 cloves garlic (minced)
2 pounds celery root (peeled and cut into small cubes (about 7 cups))
1 pound potatoes (white or yellow) (peeled and cut into small cubes (about 3 cups))
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme (or 1 tablespoon of fresh thyme)
5 to 6 cups low sodium vegetable broth
Croutons (garnish to taste (optional))

Steps:

  • Place cashews in a small pot with about 2 cups of water and bring to a simmer. Reduce to a low-medium simmer and cook for 15 to 20 minutes to soften cashews. Drain and rinse.
  • Place cashews, nutritional yeast, and vegetable broth in a high-powered blender.
  • Cover and blend until smooth and not grainy. Time may vary depending on how powerful your blender is. I don't add any salt, but you could if you prefer. Set aside.Note: If you want things thicker, use less broth.
  • Heat olive oil in a large pot or Dutch oven over medium heat. Then add leek, carrot, and garlic. Cook, stirring often, for about 5 minutes.
  • Add celery root, potatoes, salt, black pepper, and thyme. Stir. Pour in vegetable broth (I use 6 cups, but use 5 if you want a thicker consistency).
  • Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover and cook for 25 to 30 minutes or until veggies are tender.
  • Remove two cups of soup, place into a heat-safe container, and carefully blend with an immersion blender until smooth. Stir back into the soup.
  • Stir in the cashew cream. Note: If you want to use dairy instead of cashew cream, stir in 1/2 cup or so of half-and-half or heavy cream.
  • To serve, divide the soup into bowls and garnish (as desired) with any of your favourite soup toppings (croutons are delicious). Enjoy!

CREAMY CELERY ROOT SOUP (CELERIAC SOUP)



Creamy Celery Root Soup (Celeriac Soup) image

This creamy celery root soup recipe (a.k.a. celeriac soup) tastes like a pureed loaded potato soup, but it's much healthier. Plus, it's so easy to make, with simple ingredients!

Provided by Maya Krampf

Categories     Soup

Time 40m

Number Of Ingredients 14

2 tbsp Olive oil
2 cloves Garlic ((minced))
1/2 cup Onion ((diced))
1 medium Bay leaf
1 lb Celery root ((cubed))
1 cup Cauliflower florets
6 cups Chicken broth, reduced sodium
1 tsp Sea salt
1/2 tsp Black pepper
1/2 cup Heavy cream ((or full-fat coconut milk for dairy-free))
1/2 cup Cheddar cheese ((shredded; skip for dairy-free))
4 slices Cooked bacon ((chopped))
1/3 cup Green onions ((chopped))
Fresh cracked black pepper

Steps:

  • Heat the olive oil in a Dutch oven over medium heat. Add the garlic, onion and bay leaf. Sauté for 3-5 minutes, until the onion is translucent and the garlic is fragrant.
  • Add the cubed celeriac, cauliflower florets, chicken broth, sea salt, and black pepper to the pot and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes, until the celeriac is tender.
  • Remove from the heat and remove the bay leaf. Add the heavy cream. Blend with an immersion blender, until the soup is smooth and creamy. Simmer for 5 more minutes.
  • To serve, top soup with optional toppings, if desired.

Nutrition Facts : Calories 123 kcal, Carbohydrate 8.3 g, Protein 2.4 g, Fat 9.5 g, SaturatedFat 0.6 g, Sodium 996.8 mg, Fiber 1.5 g, Sugar 2 g, UnsaturatedFat 3.2 g, ServingSize 1 serving

CELERY ROOT AND CHESTNUT SOUP WITH BRUSSELS SPROUTS



Celery Root and Chestnut Soup With Brussels Sprouts image

This soup, which came to The Times from executive chef Michael Anthony of New York City's Gramercy Tavern, has a white, soft and silky base, but each bite has a surprising new texture.

Provided by Tara Parker-Pope

Categories     soups and stews, appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 23

1 medium onion, diced small
1 stalk celery, diced small
1 medium leek, white and light green parts only, diced small
2 cloves garlic, minced
1 teaspoon olive oil, plus more for sweating the vegetables
1 large bulb celery root, peeled and diced (about 2 1/2 cups)
4 cups milk
Salt
Pepper
Juice from 1 lemon (about 2 tablespoons, or to taste)
5 shallots, sliced thin
2 cloves garlic, smashed
1 sprig thyme
12 chestnuts, peeled and roughly chopped
1/2 ounce Calvados
Salt
Pepper
2 cups water
1 tablespoon celery root, diced and blanched
1 teaspoon carrots, diced and blanched
3 turnip pieces, quartered and blanched (about three tablespoons)
2 chestnuts, roasted
2 brussels sprouts, diced or leaves, blanched

Steps:

  • Prepare the soup. Sweat the onions, celery, leeks and garlic in a small amount of olive oil until soft without browning, for about 5 minutes. Add celery root and sweat for 4 minutes. Season with salt and pepper.
  • Add milk and then add water to cover, and simmer for 45 to 50 minutes.
  • Puree the milk mixture in a blender with 1 teaspoon olive oil and lemon juice. Strain through a fine mesh strainer.
  • Prepare the chestnut puree. Saute shallots, garlic, thyme and chestnuts over medium heat for 1 minute. Deglaze the pan by adding the Calvados. Season with salt and pepper to taste. Add water and simmer until tender. Puree the mixture in a blender, adding water to adjust consistency.
  • To plate (per serving): Pour 5 ounces (5/8 cup) of celery root soup and 1/4 cup of chestnut puree into each bowl. Garnish each bowl with diced celery root, carrots, turnips and roasted chestnuts.

CELERY ROOT SOUP WITH BRUSSELS SPROUTS AND CHESTNUTS



Celery Root Soup with Brussels Sprouts and Chestnuts image

This soup from chef Michael Anthony of Gramercy Tavern adds a touch of elegance to any meal. Photo credit: Ellen Silverman

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 16

2 tablespoons plus 1 teaspoon olive oil
5 medium celery root, peeled and cut into 1/2-inch pieces
3 small onions, chopped
3 ribs celery, chopped
1 leek, white part only, rinsed well and chopped
10 shallots, chopped
16 cups store-bought or homemade Vegetable Stock
1 cardamom pod
1 (1-inch) stick cinnamon
1 teaspoon whole coriander
1 star anise
1 cup brussels sprout leaves (from about 15 brussels sprouts)
2 cups heavy cream
1/4 cup peeled, cored, and chopped honeycrisp apples
Chestnut Puree for Celery Root Soup with Brussels Sprouts and Chestnuts
Croutons for Celery Root Soup with Brussels Sprouts and Chestnuts

Steps:

  • Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add celery root, onions, celery, leek, and shallots. Cover and cook, stirring occasionally, until soft and translucent, 8 to 10 minutes.
  • Add stock and bring to a simmer. Place cardamom, cinnamon, coriander, and star anise in a piece of cheesecloth. Using kitchen twine, tie to enclose; add to saucepan. Simmer until celery root is tender, about 35 minutes.
  • Meanwhile, in a medium skillet, heat remaining teaspoon olive oil. Add brussels sprout leaves and cook, stirring, until lightly browned and just wilted. Remove from heat and set aside.
  • Add heavy cream to saucepan and return to a simmer; cook 10 minutes more. Meanwhile, heat butter in a small skillet over medium-high heat until melted. Continue heating until butter is golden and fragrant; immediately remove from heat and set aside.
  • Remove cheesecloth packet from saucepan and discard. Working in batches, transfer mixture to the jar of a blender and carefully blend until pureed. Return puree to a saucepan, add browned butter, and reheat, if necessary. Serve hot, garnishing each bowl with 1 teaspoon reserved brussels sprout leaves, 1 teaspoon chopped apples, 3 tablespoons chestnut puree, and 1 teaspoon croutons.

CREAM OF CELERY ROOT SOUP



Cream of Celery Root Soup image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

2 tablespoons butter
2 1 pound celery roots, peeled, cut into 1 inch pieces
2 medium onions, chopped
1 cup chopped celery
2 garlic cloves, minced
1 teaspoon celery salt
1/8 teaspoon cayenne pepper
1/2 cup dry vermouth or dry white wine
5 cups chicken or vegetable stock
1 cup whipping cream
Chopped fresh chives or celery leaves

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add celery roots, onions and celery. Sprinkle with salt and pepper. Cover and cook until tender, stirring occasionally, about 20 minutes. Add garlic, celery salt and cayenne pepper and stir 1 minute. Add vermouth and boil until most of liquid evaporates, about 8 minutes. Add stock. Bring to boil. Reduce heat and simmer until vegetables are very tender, about 15 minutes. Puree soup in blender in batches until smooth. Return to saucepan. Add cream. Simmer until thickened to desired consistency, about 5 minutes. Ladle soup into bowls. Sprinkle with chives and serve.

PURéE OF CELERY ROOT SOUP



Purée of Celery Root Soup image

This is one of those dishes that illustrates how recipes can be tweaked without any noticeable effect. It called for milk; I had skim milk. It wanted butter for sautéing; I used olive oil.

Provided by Marian Burros

Categories     dinner, weekday, appetizer

Time 35m

Yield 4 servings (about 7 cups)

Number Of Ingredients 10

1/4 cup olive oil
1 small leek, white part only, coarsely chopped
1/2 medium onion, coarsely chopped
1 stalk celery, coarsely chopped
2 cloves garlic, thinly sliced
2 1/2 cups peeled, coarsely chopped celery root (about 1 pound after peeling)
3 cups no-salt-added chicken stock or broth
4 to 7 tablespoons skim milk
Salt and freshly ground black pepper
2 tablespoons sliced chervil or tarragon

Steps:

  • In a saucepan over medium heat, heat 3 tablespoons oil and add leek, onion, celery and garlic. Sauté until softened but not browned, about 4 minutes.
  • Add celery root and stock, and bring to a boil. Reduce heat to low and simmer until celery root is tender when pierced with a knife, about 20 minutes.
  • Using a blender and working in batches, purée soup until smooth. Add remaining 1 tablespoon oil and milk as needed to enrich soup. Season with salt and pepper to taste. If desired, soup may be cooled, covered and refrigerated for up to 24 hours before serving. Reheat gently just until steaming.
  • To serve, divide soup among four bowls. Garnish with chervil or tarragon, and serve hot.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 16 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 831 milligrams, Sugar 7 grams

CHESTNUT AND CELERY SOUP



Chestnut and Celery Soup image

Categories     Soup/Stew     Blender     Dinner     Lunch     Celery     Fall     Chestnut     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes about 9 cups, serving 6 to 8

Number Of Ingredients 11

1 cup finely chopped onion
2 garlic cloves, minced
1 bay leaf
1/2 teaspoon dried thyme, crumbled
2 tablespoons unsalted butter
2 cups thinly sliced celery
2 carrots, slice thin
1 pound (about 2 1/2 cups) canned or vacuum-packed whole chestnuts, rinsed, drained well, and patted dry if using canned
1 large boiling potato (about 1/2 pound)
3 cups chicken broth
sour cream as an accompaniment

Steps:

  • In a kettle cook the onion, the garlic, the bay leaf, and the thyme in the butter over moderately low heat, stirring, until the onion is softened, add the celery and the carrots, and cook the mixture over moderate heat, stirring, for 5 minutes. Add the chestnuts, the potato, peeled and cut into 1-inch pieces, the broth, 2 1/2 cups water, and salt and pepper to taste, simmer the mixture, covered, for 20 to 25 minutes, or until the chestnuts and the potato are very tender, and discard the bay leaf. In a blender puree the mixture in batches until it is smooth and return it to the kettle. The soup may be prepared 1 day in advance, cooled uncovered, and kept covered and chilled. Heat the soup, stirring, until it is hot and serve it with the sour cream.

CROUTONS FOR CELERY ROOT SOUP WITH BRUSSELS SPROUTS AND CHESTNUTS



Croutons for Celery Root Soup with Brussels Sprouts and Chestnuts image

This recipe for croutons is courtesy of chef Michael Anthony and is used in his Celery Root Soup with Brussels Sprouts and Chestnuts. Photo credit: Ellen Silverman

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 6

2 cups 1/4-inch cubed dense sourdough bread
1/4 cup olive oil
1 tablespoon unsalted butter
2 cloves garlic, minced
2 sprigs fresh thyme
Coarse salt and freshly ground pepper

Steps:

  • Melt butter and olive oil in a medium skillet over medium heat until mixture begins to brown. Add garlic and thyme. Add bread cubes and toss until butter and oil are absorbed and croutons begin to brown, about 5 minutes. Transfer croutons to a paper towel-lined plate; season with salt and pepper.

BRUSSELS SPROUTS WITH CHESTNUTS



Brussels Sprouts with Chestnuts image

A holiday tradition at my house.

Provided by Tallgirl6234

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 1h

Yield 8

Number Of Ingredients 6

1 pound fresh chestnuts
1 pound Brussels sprouts, halved
3 tablespoons butter
2 shallots, minced
salt and ground black pepper to taste
1 pinch ground nutmeg, or to taste

Steps:

  • Score the flat side of each chestnut with an X. Place the chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot. Allow to cool slightly, then peel outer shell and brown skin. Return chestnuts to the pot and continue to boil over medium heat until tender, 20 to 25 minutes. Drain and set aside.
  • Meanwhile, bring another large pot of lightly salted water to a boil. Add the Brussels sprouts, and cook uncovered until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and set aside.
  • Heat the butter in a skillet over medium heat. Stir in the shallots; cook and stir until the shallots has softened and turned translucent, about 5 minutes. Stir in the chestnuts and Brussels sprouts. Season with salt, pepper, and nutmeg. Continue cooking and stirring until heated through, about 5 minutes.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 32.3 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 2.9 g, Sodium 47.5 mg, Sugar 7.7 g

CHESTNUT PUREE FOR CELERY ROOT SOUP WITH BRUSSELS SPROUTS AND CHESTNUTS



Chestnut Puree for Celery Root Soup with Brussels Sprouts and Chestnuts image

This puree is used as a garnish for chef Michael Anthony's Celery Root Soup with Brussels Sprouts and Chestnuts.Photo credit: Ellen Silverman

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds

Number Of Ingredients 9

30 chestnuts
1 tablespoon olive oil
1 cup shallots, minced
2 cloves garlic, minced
8 cups low-sodium store-bought or homemade Vegetable Stock
1/4 cup molasses
1/4 cup maple syrup
3 cloves Whole Roasted Garlic
1/4 cup (1/2 stick) unsalted butter

Steps:

  • Preheat oven to 375 degrees. Using a small sharp knife or a chestnut knife, carve an "X" in the flat side of each chestnut. Place chestnuts in an even layer, "X" side-down on a baking sheet. Transfer to oven and roast until opened, 10 to 12 minutes. Peel immediately, using a towel if chestnuts are too hot to touch; coarsely chop.
  • Heat olive oil in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring, until soft and translucent. Add chestnuts and cook for about 1 minute. Add vegetable stock; bring to a simmer and cook for 30 minutes.
  • Add molasses, maple syrup, and roasted garlic. Bring to a simmer and continue cooking until chestnuts are soft, about 30 minutes more. Working in batches, carefully transfer to the jar of a blender; blend until smooth.

Tips:

  • Mise en Place: Before starting the soup, ensure all ingredients are prepped and measured. This will make the cooking process smoother and more efficient.
  • Roasted Chestnuts: If using fresh chestnuts, roast them in a preheated oven at 400°F (200°C) for 15-20 minutes or until the shells are blackened and the chestnuts are tender. Alternatively, you can use vacuum-packed or jarred roasted chestnuts.
  • Searing the Vegetables: Searing the celery root, Brussels sprouts, and onions in butter adds depth of flavor and caramelization to the soup.
  • Vegetable Stock: Use high-quality vegetable stock or broth for the best flavor. If using store-bought stock, check the label for added salt and adjust the seasoning accordingly.
  • Creamy Texture: For a richer, creamier soup, use a combination of heavy cream and whole milk. For a vegan option, use coconut cream or cashew cream.
  • Garnish: Garnish the soup with chopped fresh herbs like parsley, chives, or thyme for an extra burst of flavor and color.

Conclusion:

Celery root soup with Brussels sprouts and chestnuts is a delicious and comforting soup perfect for the colder months. The combination of earthy celery root, sweet Brussels sprouts, and nutty chestnuts creates a harmonious and satisfying flavor profile. The addition of cream or coconut cream gives the soup a velvety texture, while the roasted chestnuts add a touch of sweetness and crunch. This soup is not only delicious but also packed with nutrients, making it a healthy and satisfying meal. Whether served as a starter or a main course, this soup is sure to impress your family and friends. Enjoy!

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