Posts Tagged ‘french castle’

Chestnut and Celeraic Soup

Sunday, December 21st, 2008

Rory Ramsden
Cordon Bleu Chef
Private Parties & Select Events
Pre-Prepared Seasonal Home-Cooked Meals delivered to your door
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Chestnut and Celeriac Soup
Serves 6
500g Cooked and peeled Chestnuts (cook in dry pan until skins crack)
4 Small celeriac (peeled & cubed)
60g Unsalted Butter
150g Pancetta (or lardons)
2 Heads of celery (white parts only – Finely chopped) reserve leaves for decoration
3 Garlic Cloves (peeled, crushed then finely chopped)
1 Ltr Chicken stock
5 Juniper Berries (crushed)
4 Bay Leaves (Central spine removed then finely chopped)
Salt & Pepper
150ml Cream
100g Parmesan
Olive Oil
- Sweat the pancetta/lardons in butter until transparent
- Add prepared celeriac and celery
- Add chestnuts and garlic
- then juniper berries and bay leaves
- Add hot chicken stock
- Simmer 15-20 minutes
- Using an immersion blender, roughly blend the soup to thicken. The idea is to leave 50%
plus of cubed celeriac and chestnuts whole so don’t overdo it.
- Serve with a splash of cream, grated parmesan and Olive Oil
NB.. This soup is quite filling but oh so tasty so do not serve it in large bowls for
dinner….Consider serving for lunch with some crunchy French bread!