RECIPE for Anne: Celery Root & Chestnut Soup any ideas???

[Guest guest]

Anne - here's for the chestnuts!! :-) Glad your kids are making the

connection now...

 

This is nce for the holidays! Btw, it's easiest to slice the leeks,

then wash and shake in a strainer. Let drain while you're doing the

rest, otherwise there will probably be some sand in the bottom of your

soup! And try to use fresh lemon zest; it really makes a difference.

If you don't want to/don't have a zester, peel the lemon down the

sides with a knife, getting as little pith as possible, and run the

peels through a food processor...

 

Celery Root & Chestnut Soup (from The Millenium Cookbook)

 

2 leeks, washed, halved lengthwise, and thinly sliced

2 gloves garlic, minced

1/4 tsp sea salt

1/2 c sherry, dry white wine, nonalcoholic white wine, or vegetable stock

2 tsp dried thyme

4 bay leaves

2 celery roots, peeled and cut into 1 " cubes

8 c light vegetable stock

4 oz. dried chestnuts, rinsed

1 tsp minced lemon zest

1/2 tsp ground nutmeg

1 tbsp minced fresh tarragon leaves

1/4 tsp ground pepper

2 tbsp white miso

1/2 tsp sea salt

rice milk or soymilk to thin the soup, if needed

 

1 lemon, cut into wheels, for garnish

chopped fresh tarragon, for garnish

 

In a large soup pot, cook the leeks, garlic, 1/4 tsp salt and sherry

over medium heat, stirring often, for 10 minutes, or until the leeks

are very tender and starting to caramelize. Add the thyme, bay,

celery root, 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 1/2 tsp salt. Remove from the heat and discard the bay

leaves. In a blender (I use a stick blender and do it right in the

pot), blend the soup in batches until smooth. Add rice milk or soymil

to thin the soup to the desired consistency. Taste and adjust the

seasoning. Garnish each serving with a few drops of dry sherry, a

lemon wheel, and some chopped tarragon.

 

Serves 6.