Best Croutons For Celery Root Soup With Brussels Sprouts And Chestnuts Recipes

CELERY ROOT SOUP WITH BRUSSELS SPROUTS AND CHESTNUTS

Steps:

• 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.

CELERY ROOT SOUP WITH CROUTONS

Steps:

• Bring a large pot of lightly salted water to a simmer, add celery root pieces, and simmer until soft, about 30 minutes. Drain.
• Place celery root in a blender and process until smooth. Transfer puree to a pot, add vegetable broth, and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add cream and cook until hot, but don't boil. Season with salt, pepper, and nutmeg.
• Meanwhile, melt butter in a skillet over medium heat and toast bread cubes until dry and lightly browned, 3 to 5 minutes.
• Ladle soup into bowls and garnish with chopped parsley and croutons.

CHESTNUT PUREE FOR CELERY ROOT SOUP WITH BRUSSELS SPROUTS AND CHESTNUTS

Steps:

• Preheat oven to 375 degrees. Using a small sharp knife or a chestnut knife, carve an "X" in the flat side of each chestnut. Place chestnuts in an even layer, "X" side-down on a baking sheet. Transfer to oven and roast until opened, 10 to 12 minutes. Peel immediately, using a towel if chestnuts are too hot to touch; coarsely chop.
• Heat olive oil in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring, until soft and translucent. Add chestnuts and cook for about 1 minute. Add vegetable stock; bring to a simmer and cook for 30 minutes.
• Add molasses, maple syrup, and roasted garlic. Bring to a simmer and continue cooking until chestnuts are soft, about 30 minutes more. Working in batches, carefully transfer to the jar of a blender; blend until smooth.

CHESTNUT AND CELERY SOUP

Steps:

• In a kettle cook the onion, the garlic, the bay leaf, and the thyme in the butter over moderately low heat, stirring, until the onion is softened, add the celery and the carrots, and cook the mixture over moderate heat, stirring, for 5 minutes. Add the chestnuts, the potato, peeled and cut into 1-inch pieces, the broth, 2 1/2 cups water, and salt and pepper to taste, simmer the mixture, covered, for 20 to 25 minutes, or until the chestnuts and the potato are very tender, and discard the bay leaf. In a blender puree the mixture in batches until it is smooth and return it to the kettle. The soup may be prepared 1 day in advance, cooled uncovered, and kept covered and chilled. Heat the soup, stirring, until it is hot and serve it with the sour cream.

CELERY ROOT BISQUE WITH THYME CROUTONS

Steps:

• Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.
• Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)
• Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.

BRUSSELS SPROUTS WITH CHESTNUTS

Steps:

• Score the flat side of each chestnut with an X. Place the chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot. Allow to cool slightly, then peel outer shell and brown skin. Return chestnuts to the pot and continue to boil over medium heat until tender, 20 to 25 minutes. Drain and set aside.
• Meanwhile, bring another large pot of lightly salted water to a boil. Add the Brussels sprouts, and cook uncovered until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and set aside.
• Heat the butter in a skillet over medium heat. Stir in the shallots; cook and stir until the shallots has softened and turned translucent, about 5 minutes. Stir in the chestnuts and Brussels sprouts. Season with salt, pepper, and nutmeg. Continue cooking and stirring until heated through, about 5 minutes.

CELERY ROOT AND CHESTNUT SOUP WITH BRUSSELS SPROUTS

Steps:

• Prepare the soup. Sweat the onions, celery, leeks and garlic in a small amount of olive oil until soft without browning, for about 5 minutes. Add celery root and sweat for 4 minutes. Season with salt and pepper.
• Add milk and then add water to cover, and simmer for 45 to 50 minutes.
• Puree the milk mixture in a blender with 1 teaspoon olive oil and lemon juice. Strain through a fine mesh strainer.
• Prepare the chestnut puree. Saute shallots, garlic, thyme and chestnuts over medium heat for 1 minute. Deglaze the pan by adding the Calvados. Season with salt and pepper to taste. Add water and simmer until tender. Puree the mixture in a blender, adding water to adjust consistency.
• To plate (per serving): Pour 5 ounces (5/8 cup) of celery root soup and 1/4 cup of chestnut puree into each bowl. Garnish each bowl with diced celery root, carrots, turnips and roasted chestnuts.