Celery Root, Fennel and Chestnut Soup Recipe
Posted on 8th of March, 2013 by Lévana
This star was born of trying to mix and match some goodies at the end of last year’s Passover. I poked around in the refrigerator to see what we’ve got. Now is a good time for some off-the-cuff treat. I saw some dark-fried onions in a little container, a head of celery root, a head of fennel, fresh tarragon, fresh thyme, lots of roasted chestnuts (I just stole a few bags from the box I always have for my granddaughter Chaya Rachel who adores them), port wine. Bingo, I knew just what to do! I made a pot of chestnut fennel soup, ready in less than 30 minutes, and creamed it: Outrageous, with a distinct French flair. And not a solitary potato in sight. And you thought Passover food was boring!
The fresh herbs here will make a difference. Buy your chestnuts peeled, roasted, vacuum-packed, all natural and inexpensive in any good supermarket. Lots of fabulous Israeli brands make it: Golan, Galil, etc….
Celery Root, Fennel and Chestnut Soup
1/3 cup olive oil
2 large onions, cut in 8
3 quarts (12 cups) water
1 large head celery root, cut in cubes
1 large head fennel, cut in cubes
Store-bought dry-roasted peeled chestnuts, 1 pound total
Large sprig rosemary, whole
Sprig tarragon, whole
1 cup port wine or sweet vermouth (liquor stores, no supermarket cooking wine ever)
2 teaspoons turmeric
Salt to taste
Ground pepper to taste
Heat the oil in a wide broad bottom pot. In a food processor, coarsely grind the onions, and add them to the pot. Reduce the flame to medium high, and fry the onions until very dark, stirring occasionally to avoid scorching. This step will take about 20 minutes. Add all but last remaining ingredient and bring to a boil. reduce the flame to medium and cook, covered, 30 minutes. Take out the rosemary sprig and the tarragon sprig and discard. Cream the soup with an immersion blender until perfectly smooth. add ground pepper to taste. Adjust texture and seasonings. Serve hot. Makes a good dozen servings.