Celery Root & Chestnut Soup
Source of Recipe
fooddownunder.com
List of Ingredients
2 leeks, washed well halved lengthwise, thinly sliced
2 cloves garlic, minced
1/4 tsp sea salt
1/2 cup dry sherry OR dry white wine OR non-alcoholic white wine OR vegetable stock
2 tsp dried thyme
4 bay leaves
2 celery roots, peeled and cutinto 1-inch cubes
8 cup vegetable stock
4 oz dried chestnuts, rinsed
1 tsp minced lemon zest
1/2 tsp ground nutmeg
1 tbl fresh tarragon, minced
1/4 tsp fresh ground black pepper
2 tbl white miso
1/2 tsp sea salt
rice milk OR soy milk, if needed to thin soup
1 x lemon, cut into thin wheels, for garnish
chopped fresh tarragon, for garnishRecipe
* 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.
* Serves 6
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