Reviews (2) Add Rating & Review 2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 10/25/2012 Actually, I re-watched the video & the Chef did add browned butter into the chestnut sauce. I put some browned butter into both the sauce & soup. It is a rich soup that is slightly sweet on its own. The chestnut sauce is sweet, so be cautious about how much you add as a swirl b/c there is the potential to make the finished dish too sweet. Martha Stewart Member Rating: 5 stars 10/25/2012 Wonderful soup. I could not find fresh chestnuts yet & used a can of French chestnut puree & it worked great. I think the butter listed in the chestnut sauce ingredient list is the butter for the soup b/c there is not a step to add butter to the sauce. Also, I used only 1/2 the amt of stock for the sauce. I think maybe the amount of stock listed in the ingredient list for the soup is the total amt of stock for the soup & sauce as I used much less stock for the soup as well. Video is helpful.
Back to Celery Root Soup with Brussels Sprouts and Chestnuts All Reviews for Celery Root Soup with Brussels Sprouts and Chestnuts - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Recipe Summary Servings: 12
Ingredients Ingredient Checklist 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
Gallery
Recipe Summary Servings: 12
Gallery
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 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
Directions
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.
Reviews (2)
Add Rating & Review 2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 10/25/2012 Actually, I re-watched the video & the Chef did add browned butter into the chestnut sauce. I put some browned butter into both the sauce & soup. It is a rich soup that is slightly sweet on its own. The chestnut sauce is sweet, so be cautious about how much you add as a swirl b/c there is the potential to make the finished dish too sweet. Martha Stewart Member Rating: 5 stars 10/25/2012 Wonderful soup. I could not find fresh chestnuts yet & used a can of French chestnut puree & it worked great. I think the butter listed in the chestnut sauce ingredient list is the butter for the soup b/c there is not a step to add butter to the sauce. Also, I used only 1/2 the amt of stock for the sauce. I think maybe the amount of stock listed in the ingredient list for the soup is the total amt of stock for the soup & sauce as I used much less stock for the soup as well. Video is helpful.
Reviews (2)
Add Rating & Review 2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 10/25/2012 Actually, I re-watched the video & the Chef did add browned butter into the chestnut sauce. I put some browned butter into both the sauce & soup. It is a rich soup that is slightly sweet on its own. The chestnut sauce is sweet, so be cautious about how much you add as a swirl b/c there is the potential to make the finished dish too sweet. Martha Stewart Member Rating: 5 stars 10/25/2012 Wonderful soup. I could not find fresh chestnuts yet & used a can of French chestnut puree & it worked great. I think the butter listed in the chestnut sauce ingredient list is the butter for the soup b/c there is not a step to add butter to the sauce. Also, I used only 1/2 the amt of stock for the sauce. I think maybe the amount of stock listed in the ingredient list for the soup is the total amt of stock for the soup & sauce as I used much less stock for the soup as well. Video is helpful.Martha Stewart Member
Rating: 5 stars 10/25/2012
Actually, I re-watched the video & the Chef did add browned butter into the chestnut sauce. I put some browned butter into both the sauce & soup. It is a rich soup that is slightly sweet on its own. The chestnut sauce is sweet, so be cautious about how much you add as a swirl b/c there is the potential to make the finished dish too sweet.
Rating: 5 stars
Wonderful soup. I could not find fresh chestnuts yet & used a can of French chestnut puree & it worked great. I think the butter listed in the chestnut sauce ingredient list is the butter for the soup b/c there is not a step to add butter to the sauce. Also, I used only 1/2 the amt of stock for the sauce. I think maybe the amount of stock listed in the ingredient list for the soup is the total amt of stock for the soup & sauce as I used much less stock for the soup as well. Video is helpful.
All Reviews for Celery Root Soup with Brussels Sprouts and Chestnuts
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Celery Root Soup with Brussels Sprouts and Chestnuts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
