• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Celery Root and Chestnut Soup - Millennium

  • Recipe Submitted by on

Category: Soups, Vegetarian

 Ingredients List

  • 2 Leeks; washed well, halved
  • -lengthwise, thinly sliced
  • 2 Cloves garlic; minced
  • 1/4 ts Sea salt
  • 1/2 c Dry sherry; or dry white
  • -wine or non-alcoholic white
  • -wine or vegetable stock
  • 2 ts Dried thyme
  • 4 Bay leaves
  • 2 Celery roots; peeled and cut
  • -into 1-inch cubes
  • 8 c Vegetable stock
  • 4 oz Dried chestnuts; rinsed
  • 1 ts Minced lemon zest
  • 1/2 ts Ground nutmeg
  • 1 tb Fresh tarragon; minced
  • 1/4 ts Fresh ground black pepper
  • 2 tb White miso
  • 1/2 ts Sea salt
  • Rice milk; or soy milk, if
  • -needed to thin soup
  • 1 Lemon; cut into thin wheels,
  • -for garnish
  • Chopped fresh tarragon; for
  • -garnish


In a large soup pot cook the leeks, garlic, salt and 1/2 cup
sherry/wine/stock over medium heat, stirring often, for 10 minutes or until
the leeks are very tender and start to caramelize. Add the thyme, bay,
celery root, 8 cups of stock, and chestnuts. Cover and simmer for 40
minutes, or until the celery root and chestnuts are soft. Add the lemon
zest, nutmeg, tarragon, pepper, miso and salt. Remove from heat and discard
the bay leaves. In a blender, blend the soup in small batches until smooth,
adding rice or soy milk if necessary for desired consistency. Taste and
adjust the seasoning. Garnish each serving with a lemon wheel, some chopped
tarragon, and (if desired) a few drops of dry sherry. Serves 6. 362 cals,
7 g fat (est. mc)

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?