Worries Go Down Better With Soup – Harvest Cream Soup

A friend stopped by for a coffee, stayed a while, and fortunately we had some harvest cream soup to fill up our bellies with steaming hot vitamins before we had to send him back out in the cold. This soup is amazing, great presentation and creative blend of flavors!

1 onion
1 stalk celery
1 leek
2 cloves garlic
1 large bulb celery root
4 cups milk
1 tsp (càc) olive oil
1 fresh lemon
2 shallots
2 cloves garlic
1 sprig thyme
12 chestnuts
2 cups water
1 slice of celery root
1/2 carrot
1/2 turnip
2 chestnuts
Dice the vegetables. Crush the garlic. Sweat the first four ingredients with a bit of olive oil at a low temperature so that they get soft but not brown. 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 mixture in a blender with 1 teaspoon olive oil and the juice from the lemon. Strain through a fine mesh strainer.
To prepare the chestnut puree, peel and chop the chestnuts. Crush the garlic. Saute shallots, garlic, thyme and chestnuts over medium heat for 1 minute. Season with salt and pepper to taste. Add water and simmer until tender. Puree the mixture in a blender, adding water to adjust consistency.
For the vegetable garnish, dice the veggies, and cook them slowly in olive oil until they’re tender.
Serve even portions of cream soup into 8 bowls, swirl a spoonful of chestnut puree into each bowl. Garnish and serve.

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