• Sunday, September 27, 2020

Chestnut and Celeriac Soup
October 23, 2019

1lb Chestnut, cooked and peeled
4 small Celeriac, peeled and cubed
2oz Butter
5oz Pancetta, thinly sliced, then cut into 5mm pieces
2 Celery hearts (white only), brunoise
3 Garlic cloves, chopped
4 cups Chicken stock
5 Juniper berries, crushed
4 Bay leaves, with center removed and finely chopped


Put the butter and pancetta into a pot. Cook slowly until translucent.

Add celeriac and celery, and sweat 2 minutes. Add garlic and whole chestnuts.

Add juniper, bay leaves and hot chicken stock just to cover vegetables. Bring to a boil and simmer for 15-20 minutes (until celeriac is soft). With a whisk, mash half the soup.

To serve, heat a-la-minute and season. Drizzle with olive oil and sprinkle with parmesan. Drop a few dollops onto the soup before serving.