• Thursday, November 21, 2019

Best Fall Soup Recipes

Jean-Georges Chestnut and Celeriac Soup Recipe
By , Associate Editor
October 23, 2019

As summer becomes a distant memory, the consolation is warm, filling seasonal fall dishes.  Enter the chestnut, one of the unsung heroes of fall. Combine that with Jean-Georges Vongerichten, the master of French cooking, and we have ourselves a winning recipe. As the winter months close in, there is nothing warmer (literally and figuratively) than a home-made Chestnut and Celeriac Soup.

Credit: Home Cooking with Jean-Georges: My Favorite Simple Recipes

Chestnut and Celeriac Soup

Ingredients

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

Directions

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.

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