Sophie Thompson: Chris & Susie’s Magic Celeriac & Chestnut Soup Recipe

Sophie Thompson: Chris & Susie’s Magic Celeriac & Chestnut Soup Recipe

  1. List Of Ingredients
  2. generous knob of butter
  3. 1 tbsp vegetable oil
  4. 1 white onion, chopped
  5. 1 red onion, chopped
  6. 1 heaped tsp ground cinnamon
  7. 1 heaped tsp ground cumin
  8. 100ml dry sherry
  9. 1 heaped tsp vegetable bouillon powder
  10. 1 large celeriac, peeled and cut into chunks (don’t be alarmed by its gnarly appearance)
  11. 800ml chicken stock
  12. 100ml double cream, plus extra for swirling
  13. salt and pepper
  14. 100g vacuum-packed cooked chestnuts, crumbled and warmed gently in a dry frying pan
  15. handful of fresh parsley leaves, chopped
  1. Prepare in 15 mins
  2. Cook in 35 mins
  3. Serves 4-5

Method

Heat the butter and oil in a large pan, add all the onions and cook over a medium heat until softened, about 10 minutes.

Add the cinnamon and cumin and season with salt and pepper. Cook for a couple of minutes, enjoying that Christmassy aroma, and then add the sherry and bouillon powder. Let it bubble for a minute, then add the chopped celeriac and chicken stock. Bring to a simmer and leave to bubble away, uncovered, for 20 minutes, or until the celeriac has softened. Taste and adjust the seasoning.

Remove from the heat and use a stick blender to whizz the soup until smooth. Return the pan to the heat and stir in the cream.

Pour into bowls and add a swirl of cream on the top. Crumble over your warmed chestnuts and scatter with chopped parsley leaves.