This soup, which came to The Times from executive chef Michael Anthony of New York City's Gramercy Tavern, has a white, soft and silky base, but each bite has a surprising new texture.
Provided by Tara Parker-Pope
Categories soups and stews, appetizer
Time 1h10m
Yield 8 servings
Number Of Ingredients 23
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.
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